I keep fresh peppers until the next season: no need to boil or pickle (peppers for the winter from "Rabotnitsa")

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All winter I add fresh peppers to various dishes. I don't boil or marinate. I found the recipe long ago in the "Rabotnitsa" magazine. And now every year I make such a blank.

I recently shared a recipe for how I prepare pepper in tomato juice for the winter. It is also a very tasty appetizer! If you missed, see HERE.

How to cook

For this recipe, I usually choose a redder pepper. Today I have this:

Pepper and cut into small pieces.

I grind the pepper in a meat grinder. It is better to grind it in a meat grinder (and better on a coarse mesh). I never grind with a blender - it turns out not that.

I add 2 tsp to the resulting paste. salts and 1.5 tablets of aspirin (acetylsalicylic acid, 500 mg each). I grind the acid into powder.

I mix everything and leave it for 15 minutes to dissolve the acid and salt.

Then I mix it again and put it in clean jars. I store it in the refrigerator! Only in the refrigerator!

Surely many will now write to me that it is harmful to use aspirin in blanks. If you think so, don't cook. I do not insist on anything! But there is such a small amount of acid that it is unlikely to be able to harm. Moreover, I add one or two tablespoons of this paste to the dishes.

Aspirin prevents the pepper from fermenting and spoiling. I keep this paste in the refrigerator for a very long time! Until next harvest!

RECPT:

• Pepper - 1.5 kg
• Salt - 2 tsp.
• Acetylsalicylic acid (aspirin) - 1.5 tab. (500 mg each)

In the video below, this recipe and 4 more ways to deliciously prepare peppers for the winter. Take a look - you will like:

Write, by the way, do you use aspirin in the blanks?

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