Of course, it's easier to freeze peppers, which I do most often. But when there is already no extra space in the freezer, and there is still a lot of pepper, I use the recipe that my mother always used. Such pepper is stored perfectly. And even without a basement. And the preparation is very simple.
Previously, we always had stuffed peppers on the New Year's table. And the dish turned out really like fresh pepper. Very tasty! And even if we suddenly have a few jars of such pepper for the next year, it does not get worse. Pepper as freshly prepared.
In the video below, I showed this recipe and a few more recipes for preparing peppers for the winter. Take a look - you will definitely like it:
HOW TO COOK:
My pepper and I clean it from the seeds. It is better to choose a small pepper for this recipe.
I put pepper in a pot of boiling water (as much as it can fit). And from this moment I count down exactly 5 minutes. And if the pepper is thin-walled, then three minutes is enough. It is not necessary to bring the water to a boil again. There is no purpose to cook pepper! It is necessary that it become softer (then it will easily enter the jar).
I prepare all the pepper in parts. Then I put it on a plate and let it cool slightly. I pre-sterilize the jars and lids.
I put the prepared peppers in jars. Tightly. But you don't need to press down hard. You can, if possible, insert one into one. I usually have 10-12 pieces in a two-liter jar. Just one such jar is enough in winter for a pan of stuffed pepper))
I use the water in which the pepper was boiled for the marinade. Of course, you can take clean water as well! I bring it to a boil, add salt and sugar. And at the end I pour in vinegar (I use table vinegar 9%).
Recipe for 2 two-liter cans:
• Pepper - 2.5 kg
• Water - 2 l
• Vinegar (9%) - 4 tablespoons.
• Salt 2 tbsp. (no slide!)
• Sugar - 2 tbsp. (with a slide!)
Pour the pepper with boiling marinade and close the lids. I turn it over, wrap it up and leave it until it cools completely.