To marinate a sweet pepper for the winter requires few ingredients. You can marinate bell peppers not only in ordinary water, but also in tomato juice.
Pickling peppers in water
Small green peppers, pointed downwards, which are grown in their own garden, are ideal for this workpiece. However, you can also take oval fruits. The main thing is that they are not very large and calmly pass through the neck of the glass jar.
To prepare pickled peppers, you need to take:
- 2 liters of water;
- 300 ml of vinegar, concentration 9%;
- 4 kg of pepper;
- 1 cup of sugar;
- 2 tablespoons of salt;
- 1 glass of refined sunflower oil.
Pour water and oil into a saucepan. Put sugar and salt in it. Well-washed peppers must be prepared before cooking by piercing each with a fork.
Do not cook the peppers all at once. First, the third part. Dip the vegetable in boiling water for 5 minutes. After that, pour in 100 grams of vinegar and start stacking the peppers tightly enough in sterile jars. This can be done with a slotted spoon or cake tongs.
Pour boiling brine from a saucepan into each jar with a sterile ladle. It should not go up to the top by 2 centimeters. Roll up the lids, carefully turn the container over and wrap it up with an old jacket or newspaper, and on top with a light blanket.
Brine and this time, continue to boil. Place the second half of the peppers in it. After 5 minutes, pour in another 100 ml of vinegar and repeat all the steps as described above. We do the same with the last portion of pickling peppers.
The jars will cool down after about 20 hours. Turn them over carefully and store in a cool place. Canned vegetables will be ready in a month, and can be stored for 1-2 years.
Pickling in tomato
For this recipe you will need (for 3 cans, 1 liter):
- 2 liters of tomato juice;
- about 12 red-sided peppers;
- 3 tablespoons of vinegar, concentration 9%;
- 1, 5 tablespoons of salt;
- 5 tablespoons of sugar;
- 4 tablespoons of sunflower oil.
You can buy tomato juice ready-made or make it yourself from a tomato. Tomato paste is also suitable, which is diluted in 2 liters of water to taste. In this case, increase the amount of vinegar (0.5 cups per 2 liters of liquid).
Put the juice on the fire. Add butter, sugar and salt to it.
Rinse the bell peppers and prick each one with a fork. Dip in boiling tomato liquid and blanch for 12-14 minutes. At the end of the cooking process, pour in the vinegar.
Spread the slightly softened pepper in a sterilized glass container. Pour in boiling hot brine. Roll up the lids and wrap as described in the first recipe. Pickled peppers in tomato juice are ready.
