Fresh fragrant Bulgarian pepper is an ingredient in salads, appetizers, soups and hot dishes. In summer, during the harvest season, you can enjoy the pepper dishes to the fullest. But what to do in winter, when there are few vitamins in it, and the price of pepper is high? Of course, prepare the pepper in advance.
It is necessary
-
- Recipe number 1:
- pepper.
- Recipe number 2:
- bell pepper;
- vegetable oil;
- for a half-liter can
- 3 cloves of garlic;
- 0.3 cups sugar;
- 0, 3 tablespoons of salt;
- 1 teaspoon 6% vinegar
- water.
- Recipe number 3:
- 5 kg of bell pepper;
- 3 liters of tomato juice;
- 1 glass of vegetable oil;
- 2 tablespoons of salt;
- 2 bay leaves;
- 10 black peppercorns;
- 10 allspice peas;
- 10 pieces of cloves;
- 0.5 cups of sugar;
- 2 tablespoons 70% vinegar.
Instructions
Step 1
Recipe # 1 Wash the bell pepper under running cold water.
Step 2
Make an incision around the stem. Remove the stem and pepper seeds. Rinse the inside of the pepper, removing any seeds left there. Place the pepper on a towel to drain the water.
Step 3
Insert the "cups" of pepper one into the other. Calculate the length of this blank based on the size of the freezer where the pepper will be stored.
Step 4
Wrap the prepared peppers in plastic wrap and place them in the freezer for storage.
Step 5
In winter, use bell peppers prepared in this way for stuffing with minced meat and rice or for adding to first courses. To do this, defrost it at room temperature and cook according to the recipe.
Step 6
Recipe number 2 Prepare roasted peppers for the winter. Rinse the bell peppers well for this.
Step 7
Fry the peppers in vegetable oil on both sides until they are pleasantly golden brown.
Step 8
Place the toasted peppers in layers in sterilized 1/2-liter jars. Put 3 cloves of garlic, 0.3 cups granulated sugar, 0.3 tablespoons of salt, 1 teaspoon of 6% vinegar between the layers of pepper in each jar.
Step 9
Pour boiling water into jars of pepper, close them with metal lids. Turn the cans upside down and wrap them up until they cool completely.
Step 10
Store the jars of roasted peppers in a cool place.
Step 11
Recipe # 3 Peel 5 kg of bell pepper. Wash it well and cut into 4 * 4 cm pieces.
Step 12
Bring 3 liters of tomato juice to a boil. Put 2 tablespoons of salt, 2 bay leaves, 10 cloves, black and allspice in a saucepan with juice. Pour in 1 cup of vegetable oil there.
Step 13
Put prepared peppers in a saucepan with boiling juice and cook for 15-20 minutes.
Step 14
Add 0.5 cups granulated sugar and 2 tablespoons of 70% vinegar to the pepper pan. Mix everything and cook the pepper for another 10 minutes.
Step 15
Put the pepper in sterilized jars, fill it with tomato juice and roll up with metal lids. Wrap the inverted jars of pepper until cool.
