Korean pepper with garlic for the winter

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This is not only an appetizer, but also a great addition to meat or fish. It can also be added to stews and soups.

Ingredients:

3 kg bell pepper (red, like paprika, is better)
100 g garlic
1 liter of water
20 gr. Sahara
20 gr. salt
170 ml vegetable oil
1 tbsp. l. mustard or coriander seeds
parsley and celery
20 ml vinegar essence
1 sachet Korean Carrot Seasoning

How to cook:

1. Wash peppers, remove seeds. You can leave them intact, so they will go additionally for stuffing, if you get used to it. But it will also come out well from the sliced ​​ones.

2. Peel the garlic, cut into slices. There is no need to grind and even more to pass through a press.

3. Boil water, add salt, sugar, seasoning and mustard or coriander. Pour in essence and vegetable oil. Stir and boil for exactly three minutes.

4. Dip the peppers into the boiling marinade. Simmer the peppers over low heat for about 10 minutes.

5. Wash and sterilize cans.

6. Fill hot jars with hot peppers, place tightly, sprinkle each layer with garlic and scalded herbs.

7. Pour over the marinade in which the peppers were cooked and cover with lids.

8. Sterilize the jars in a saucepan with hot water until bubbles run up and down inside the jars.

9. Screw on the caps immediately, turn over. No need to wrap. Leave to cool. Then put it in storage.

Successful preparations and a delicious winter!

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