Fresh peppers are pickled in rings, slices and whole. In winter, it will serve as a wonderful independent snack for a feast, as well as a delicious aromatic additive to some soups. Pickling itself will not take much time.
Pick your recipe
You will need
-
- red pepper
- green
- yellow flowers - 2 kg;
- water - 1 liter;
- vegetable oil - 1 cup;
- apple vinegar - 1 cup;
- granulated sugar - 1 cup;
- coarse salt - 2.5 tablespoons;
- bay leaf - 4-5 pieces;
- black pepper peas - 10 grains;
- allspice - 10 peas;
- carnation - 4-5 inflorescences.
Instruction manual
1
Rinse each vegetable thoroughly with running water, remove the stalks with seed boxes. Rinse the pepper again, taking care that no seeds are left inside.
2
Cut each pepper lengthwise into several strips (enough for 8 or 10 parts) or into cubes with a side of 3x3 cm.
3
Make pepper marinade. To do this, pour water, vegetable oil and vinegar into the pan. Sprinkle salt and sugar. Put peas of black and allspice, clove inflorescences, bay leaf. Bring the marinade to a boil over medium heat.
4
Sterilize containers for future workpieces. Take some glass jars - liter or two-liter and lids for them. Treat each can under steam for 7 minutes. Boil the lids in water for at least 5 minutes.
5
Pour chopped pepper in portions of boiling marinade. Boil each serving for 3 minutes, remove with a slotted spoon and put into prepared glass containers, covering with lids.
6
When the whole volume of pepper is thus laid out in banks, pour it with hot marinade, roll it up and wrap it in a cotton blanket until it cools completely.
note
For pickling, choose only strong pepper, not sluggish, otherwise in the process of pickling and storage, instead of slices, you will get a mushy snack of an unpresentable appearance. On the surface of vegetables there should also be no “rotten barrels”, dents, cuts, because during the blanching process these and other shortcomings will appear even more significantly and spoil the appearance of the workpiece.
Useful advice
Ideal for pickling such varieties of pepper as "Gingerbread Man", "Ratunda", "Gogoshary". If you want to give pickled pepper a special piquant taste and unique aroma, then put in each jar a large clove of garlic, cut into slices. Keep rolled cans in a blanket with their lids down so that they do not "explode" by accident. Remove the cooled pepper to the basement or store at room temperature in a dark place.