How to Prepare Marinated Bell Peppers with Parsley and Garlic for Winter

Bell peppers are one of the most popular homemade preparations for the winter season. Thanks to their juicy flesh and distinct flavor, these vegetables pair wonderfully with aromatic marinade, herbs, and garlic. This preservation will make an ideal appetizer or side dish for hot meals. The preparation does not require complex ingredients or much time; it is important only to follow the correct proportions and avoid overcooking the peppers.

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Necessary Ingredients for Marinating Peppers

• bell peppers – 3 kg
• parsley – to taste
• garlic – to taste
• bay leaves – a few pieces
• cloves – 3–4 stars
• allspice – a few berries
• oil – 400 g
• vinegar – 200 g
• water – 200 g
• sugar – 200 g
• salt – 1 tablespoon

Step-by-Step Cooking Instructions

Preparing the Vegetables. Thoroughly wash the bell peppers, remove the seeds, and cut them into four pieces.

Blanching. Submerge the pepper pieces in boiling water and cook for about 15 minutes until soft, avoiding overcooking.

Peeling. After boiling, cool the peppers and carefully peel off the skin. This will make the vegetable more tender and help it absorb the marinade better.

Preparing the Marinade. In a pot, mix the oil, water, vinegar, sugar, and salt, and bring to a boil.

Marinating. Add the prepared peppers to the boiling marinade and cook for another 5 minutes.

Preparing the Jars. Place chopped garlic, parsley, bay leaves, cloves, and allspice at the bottom of sterilized jars.

Canning. Distribute the hot peppers into the jars, pour in the boiling marinade, and seal tightly with lids. Sterilize the jars for 10-15 minutes.

“To ensure the preparation retains its bright color and flavor, the jars should be sealed tightly, turned upside down, and covered with a towel until completely cooled. Store the peppers in a dark, cool place.”