I really like the mixes and assorted blanks. Peppers with apples - my recent discovery, I first tried to make this blank last year. And since loved ones approved the taste, now she has included this recipe in her mandatory program.
It is necessary
- For 4 kg of sweet pepper:
- - 1 kg of green apples,
- - 2 tsp cinnamon,
- - 2 cloves of garlic.
- For the marinade:
- - for 1 liter of water - 2 tbsp. l. Sahara,
- - 1 tbsp. l. salt,
- - 300 ml of vinegar (6%),
- - 1 tsp. ground cinnamon.
Instructions
Step 1
Wash the pepper, peel the stalks, cut in half, peel the seeds. Blanch the peppers for 2-3 minutes, put them in a colander and leave to cool. Wash the apples, cut into four slices, remove the stalks and core, blanch with the addition of cinnamon for 2-3 minutes, then cool.
Step 2
Put peppers and apples in a sterilized dry jar.
Step 3
Prepare the marinade: boil water, dissolve salt and sugar in it, then add cinnamon, pour in vinegar and remove from heat. Pour hot marinade into jars of peppers and apples and pasteurize at 90 ° C. Pasteurization time: for cans with a capacity of 0.5 liters - 20 minutes, with a capacity of 1 liter - 25 minutes. Then roll up the cans, turn them upside down, wrap them up and leave to cool. Store in a cool place.
