Pickled peppers are tasty and low in calories. They look beautiful on the table. Especially if you cook a snack of red and yellow fruits. Marinade makes peppers even tastier and allows them to be stored for a long time.
Pick your recipe
You will need
- For recipe number 1
- - 2.3 kg of sweet pepper yellow and red;
- - 1 liter of water;
- - 1.5 tbsp salts;
- - 75 g of sugar;
- - 80 g of 9% vinegar;
- - 2 leaves of laurel;
- - 4 peas of black pepper;
- - 0.5 cups of vegetable oil.
- For recipe number 2 with honey:
- - 2.5 kg of peppers;
- - 1.5 liters of water;
- - 100 ml of 9% vinegar;
- - 0.5 cups of honey;
- - 100 ml of vegetable oil;
- - 2 tbsp salts;
- - 5 peas of black pepper;
- - 2 bay leaves.
Instruction manual
1
First prepare glass liter jars. You will need 2 of them. Sterilize for a couple. A coffee pot or teapot with a narrow neck is suitable. On a large neck, place an iron spoon diagonally. Pour in water. Put the can on top. Over boiling water the bank should be 5-6 minutes. After that, carefully remove it with your hands in cooking gloves or with a towel folded in three.
2
Wash the pepper, remove the stalk. Rinse the recess to remove any remaining seeds. Cut each fruit lengthwise into 4 pieces.
3
Pour water into a wide pan, add sugar, salt, add oil. Turn on the fire, bring the marinade to a boil. Lower the peppers, boil them and cook for 5 minutes. Add vinegar. Let it boil for 30 seconds.
4
Arrange this blanched pepper in two sterile liter hot jars, add a little marinade. Roll up the lids, turn over. Put the cans in this position on the newspaper, see if you have closed them well. If the marinade does not flow out from under the lids, then it is reliable. If it does, turn the jar upside down again and roll it tightly.
5
Turn the cans upside down onto the newspaper with a large towel, and on top with a blanket or jacket. In this form, pickled peppers will undergo the sterilization process. Disassemble the structure in a day. By this time, the contents of the cans have cooled. Store canned vegetables at room temperature or in a cooler place - in the refrigerator, cellar or in the underground.
6
Cook the pepper in a marinade with honey. Pour water, oil into the pan, put the rest of the ingredients, except vinegar and peppers. When the water boils, put the peppers, let them boil, cook on low heat for 7 minutes. Pour in the vinegar, boil for 30 seconds, place in sterile glass jars, roll up iron lids and cover them as described in the previous recipe. Store in a cool, dark place.
note
When vinegar boils, it begins to evaporate. Therefore, pour it at the very end of the preparation of the marinade.
Useful advice
Put pepper tightly in jars, and then pour the marinade.