Fresh peppers are pickled in rings, pieces and whole. In winter, it will serve as an excellent independent snack for a feast, as well as a delicious aromatic addition to some soups. The pickling itself will not take much time.
It is necessary
-
- red pepper
- green
- yellow flowers - 2 kg;
- water - 1 liter;
- vegetable oil - 1 glass;
- apple cider vinegar - 1 glass;
- granulated sugar - 1 glass;
- coarse salt - 2, 5 tablespoons;
- bay leaf - 4-5 pieces;
- black peppercorns - 10 grains;
- allspice - 10 peas;
- carnation - 4-5 inflorescences.
Instructions
Step 1
Rinse each vegetable thoroughly under running water, remove the stalks with seed pods. Rinse the peppers again, making sure that no seeds remain inside.
Step 2
Cut each pepper lengthwise into several strips (8 or 10 pieces are sufficient) or into 3x3 cm cubes.
Step 3
Prepare the pepper marinade. To do this, pour water, vegetable oil and vinegar into a saucepan. Add salt and sugar. Put black and allspice peas, clove inflorescences, bay leaf. Bring the marinade to a boil over medium heat.
Step 4
Sterilize containers for future blanks. Take several glass jars - liter or two-liter and lids for them. Steam each can for 7 minutes. Boil the lids in water for at least 5 minutes.
Step 5
Add chopped peppers to the boiling marinade. Boil each portion for 3 minutes, take out with a slotted spoon and place in a prepared glass container, covering with lids.
Step 6
When the entire volume of pepper is thus spread out in the jars, fill it with hot marinade, roll it up and wrap it in a cotton blanket until it cools completely.
