Delicious Winter Salads: Roasted Pepper with Garlic and More!

Preserving seasonal vegetables is a wonderful way to enjoy their flavors all year round. Here, we share three fantastic recipes for canning roasted peppers. These methods ensure your pantry is stocked with delicious, ready-to-eat salads for the winter months.

Recipe 1: Roasted Pepper with Garlic
Ingredients:
2 kg of peppers
10 cloves of garlic
100 ml vinegar (9%)
100 ml vegetable oil (or olive oil)
1 teaspoon of salt
Fresh parsley
Instructions:
Prepare the Peppers:

Wash 2 kg of peppers thoroughly.
Line a baking pan with baking paper and arrange the peppers on it.
Roast the Peppers:

Preheat the oven to 250°C.
Place the pan in the oven close to the upper heaters.
Roast for 20 minutes on one side, then turn and roast for another 10 minutes on the other side.

Peel and Clean:

Place the hot peppers in a pot and cover to let them steam and cool.
Once cooled, peel off the skins and remove the seeds (leaving some seeds for digestion benefits, as taught by my mother-in-law!).
Prepare the Salad:

Cut the peeled peppers into larger pieces.
Chop 10 cloves of garlic into strips and some fresh parsley.
Mix the peppers with 1 teaspoon of salt, 100 ml of vinegar, 100 ml of vegetable oil, garlic, and parsley.
Let the mixture sit for 30 minutes to combine the flavors.

Can the Salad:

Transfer the mixture into clean jars.
Pasteurize by placing the jars in a saucepan filled with water up to the lid height.
Bring the water to a boil, then reduce the heat and pasteurize for 35 minutes.
Allow the jars to cool gradually and store in a dark, cool place.
Recipe 2: Fried Chopped Pepper with Garlic
Ingredients:
5 kg of peppers
10 cloves of garlic
Fresh parsley
2 tablespoons of vinegar (9%)
1 teaspoon of salt
Vegetable oil

Instructions:
Roast and Peel:

Roast 5 kg of peppers in the oven, close to the upper heaters, for 25 minutes on one side and 10 minutes on the other.
Place the hot peppers in a pot, cover, and let them cool.
Peel and clean the peppers, removing most seeds.

Chop and Drain:

Chop the peeled peppers by hand and let them drain in a container with holes.
Fry the Peppers:

Heat vegetable oil in a pan and fry the chopped peppers for 40 minutes, stirring occasionally.
After 20 minutes, add 1 teaspoon of salt.
Continue frying, then add 10 cloves of chopped garlic, fresh parsley, and 2 tablespoons of vinegar. Fry for another 10 minutes.

Can the Peppers:

Sterilize jars in the oven at 100°C for 30 minutes.
Fill the jars with the fried pepper mixture and seal with sterilized lids.
Pasteurize in boiling water for 10 minutes.
Let the jars cool gradually and store in a dark, cool place.
Recipe 3: Roasted Peppers in Marinade
Ingredients:
2 kg of peppers
1 head of garlic
Fresh parsley
4 tablespoons of salt
400 ml of vinegar (9%)
2 liters of water
Peppercorns

Instructions:
Prepare the Peppers:

Wash, seed, and dry 2 kg of peppers.
Arrange the peppers on a baking tray and roast in a preheated oven at 250°C for 10 minutes, until soft.

Make the Marinade:

In a pot, combine 2 liters of water, 4 tablespoons of salt, and 400 ml of vinegar. Bring to a boil.

Assemble the Jars:

Place peppercorns, chopped garlic, and parsley in clean jars.
Layer the roasted peppers in the jars, alternating with garlic and parsley.
Pour the hot marinade over the peppers.