This recipe for the conservation of sweet bell pepper captivates with its taste from the first spoon. In winter, this is not just a treat, but a source of vitamins and minerals.
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You will need
- - 2-3 kg of sweet bell pepper;
- - 2 pcs of bay leaf;
- - 6 pcs of pepper (peas);
- - ¼ garlic;
- - cloves;
- - 1 tbsp of granulated sugar;
- - 1 tbsp salt;
- - 50 g of vegetable oil;
- - 50-60 g vinegar (9%);
- - pan;
- - banks.
Instruction manual
1
Prepare bell pepper for preservation: put in a large basin, wash and remove all damage and tails, cut each peppercorn into 4 parts, carefully free from all seeds. Discard the seeds carefully, as their entry into the jar threatens to cause the jar to explode later.
2
Now put prepared peppers to blanch for 5 minutes. It is not recommended to keep peppers in hot water for more than this time, otherwise they may lose their original shape. In some cases, you can just scald the peppers with boiling water.
3
After blanching, drain the water and leave the peppers for a while. If you want to get pepper with a very delicate taste, you can peel it.
4
Prepare jars for laying peppers: rinse them in a solution of soda, and then sterilize over steam to avoid microbes and damage to the jars. For the conservation of pepper, it is better to choose small cans of 0.5 or 1 liter, which need to be sterilized for 10-20 minutes. After processing, place the jars on the surface upside down, put peas in the form of peas, bay leaf, chopped garlic, cloves and other herbs, the taste of which you prefer when preserving.
5
Start laying out the pepper, try not to push it into the jar and do not fill the container to the very top, because when filling with brine, some vegetables can come out of the container.
6
Now you can begin to fill with brine from the following calculation: in one half-liter jar includes about 250 ml of liquid. To prepare the brine, take a pot of water and bring the liquid to a boil. For 1 liter of liquid, add 1 tbsp of salt and sugar, 50 g of vegetable oil and 50-60 g of vinegar (9%). It is better to pour vinegar before boiling water, because the liquid can hiss very strongly. Boil such a brine for 10-15 minutes, and then fill them with peppers.
7
In the meantime, sterilize canned pepper can lids. Then pour water into a wide bowl and place the jars covered with lids for pasteurization to make sure that the preservation does not deteriorate.
8
After 30-40 minutes, take out the cans and roll them with lids, turn them upside down and cover them with a warm blanket. After the jars have completely cooled, move them to a cool, dark place.