We marinate sweet bell peppers for the winter in a proven and very simple way. Many would agree that pickling is the best way to preserve vegetables. Marinades are generally very aromatic and savory, have a slight sourness, and are prepared with spices and garlic.
Pickled peppers in winter are used for making salads, sandwiches, or simply used as an independent snack.
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Ingredients:
Bulgarian pepper - 1 kg.
Water - 500 ml.
Vegetable oil - 2 tablespoons
Garlic - 2 cloves
Salt - 1 tablespoon
Sugar - 0.5 tbsp.
Vinegar - 1 tsp
Peppercorns - 5 pcs.
Bay leaf - 1 pc.
Step by step recipe:
Prepare foods from the list. Choose fresh peppers. It should be free of damage and rotten areas. The appetizer will come out more beautiful if you use peppers of different colors. Also prepare two 500 ml jars.
Prepare the marinade first. Pour water, oil into a saucepan, add bay leaves and other spices. Set the container on fire and bring to a boil. Boil for 2 minutes to completely dissolve the bulk components. After a while, pour in the vinegar.
Pepper the seeds, cut off the soft partitions inside. Cut the pulp into medium pieces.
Transfer all the pepper slices to the hot marinade.
Now boil for exactly 7 minutes. Add whole, peeled garlic cloves in the process.
The pepper should soften slightly, without becoming completely boiled. It tastes better when pickled if it crunches a little.
After that, put the pepper in sterile jars as tightly as possible.
Boil the marinade separately. Pour pepper in jars with them up to the very neck. Give literally half a minute to steam out.
Then tighten the jars tightly with sterile lids (screw or tin).
Place the jars on their side on a towel and check that the marinade does not leak. Then cover the blanks with a blanket, cool and send to the cellar for storage until winter.
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