This recipe for the preservation of sweet bell peppers conquers with its taste from the first spoon. In winter, it is not just a delicacy, but a source of vitamins and minerals.
It is necessary
- - 2-3 kg of sweet bell pepper;
- - 2 pieces of bay leaves;
- - 6 pieces of pepper (peas);
- - ¼ garlic;
- - carnation;
- - 1 tbsp of granulated sugar;
- - 1 tbsp of salt;
- - 50 g of vegetable oil;
- - 50-60 g of vinegar (9%);
- - pan;
- - banks.
Instructions
Step 1
Prepare the bell peppers for conservation: put in a large bowl, wash and remove all damage and tails, cut each peppercorn into 4 parts, carefully remove all seeds. Remove the seeds carefully, as getting them into the jar threatens that the jar may subsequently explode.
Step 2
Now let the prepared peppers blanch for 5 minutes. It is not recommended to keep the peppers in hot water for more than this time, otherwise they may lose their original shape. In some cases, you can simply scald the peppers with boiling water.
Step 3
After blanching, drain the water and let the peppers sit for a while. If you want to get a pepper with a very delicate taste, you can peel it off.
Step 4
Prepare jars for placing peppers: rinse them in a baking soda solution and then sterilize over steam to avoid germs and damage to the jars. For the preservation of peppers, it is better to choose small jars of 0, 5 or 1 liter, which need to be sterilized for 10-20 minutes. After processing, place the jars on the surface with the neck up, put peas, bay leaves, chopped garlic, cloves and other greens, the taste of which you prefer in preservation.
Step 5
Start laying out the pepper, try not to push it into the jar and do not fill the container to the very top, since when pouring with brine, some vegetables can come out of the container.
Step 6
Now you can start filling with brine from the following calculation: one half-liter jar contains 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, you need to add 1 tbsp of salt and sugar, 50 g of vegetable oil and 50-60 g of vinegar (9%). It is better to pour the vinegar before the water boils, because the liquid can sizzle very much. Boil this brine for 10-15 minutes, and then pour the peppers over it.
Step 7
In the meantime, sterilize the canned pepper jar lids. Then pour water into a wide bowl and place the lidded jars for pasteurization to make sure that the preservation does not spoil.
Step 8
After 30-40 minutes, take out the jars and roll them up with lids, turn them upside down and cover with a warm blanket. After the jars are completely cool, move them to a cool, dark place.
