Fry whole peppers, unpeeled, for 15 minutes , turning occasionally, over medium heat in an open skillet.
Peppers, cut into rings, fry for 10 minutes over low heat.
For frying peppers, vegetable (olive, sunflower, corn) oil is used.
How to fry peppers
Bulgarian
pepper – 9 medium-sized or 6 large
Vegetable (sunflower, corn or olive) oil
Lemon – 1 piece
Dill, parsley – 30 grams
Garlic – 5 cloves
Sugar – a tablespoon
Salt – a tablespoon
Ground black pepper – half a teaspoon
How to fry a pepper whole
1. Wash and dry the pepper.
2. Heat up the pan, pour in the oil.
3. Put the whole pepper in the pan.
4. Fry, turning every 5 minutes.
5. Put on a dish.
6. Prepare the sauce: squeeze the lemon juice, wash and chop the dill and parsley, add salt and sugar, peeled and chopped garlic, ground pepper. Mix well.
7. Serve pepper and sauce separately.
How to fry peppers for the winter
What you need for frying peppers for the winter
Bulgarian pepper – about the same size, 3 kilograms
Sunflower or olive oil – 3 tablespoons
Vinegar 9% – 1 cup
Garlic – 3 cloves
Bay leaf – 2 leaves
Ground pepper – 1 teaspoon
Salt – 1 teaspoon
Sugar – 1 tablespoon
Boiling water – 1 cup
How to fry a pepper for the winter
1. Wash the pepper, cut off (but do not remove completely) the stalk.
2. Heat up a frying pan and pour in the oil.
3. Put the pepper, fry for 15 minutes in a pan without a lid.
4. Put peeled garlic, parsley, ground black pepper, sugar and salt, vinegar into a sterilized jar.
5. Pack pepper into a jar, crushing.
6. Pour boiling water over the peppers, close the jars and wrap until completely cool.
7. Store at room temperature.
Instead of water, when harvesting pepper for the winter, you can use tomato juice.