Bell pepper is just right to be renamed into Russian, so many delicious dishes with it exist in modern domestic cooking. The vegetable is beautiful in appearance and taste, and contains a lot of useful substances. It is not difficult to grow it in any garden bed and can be stocked up for the whole winter or full of food in season.
Pickled peppers
Cut the bell peppers in half lengthways, clean the seeds and blanch. Cut an equal number of apples into quarters, remove the cores and also soak in boiling water for a couple of minutes. Then lay everything in layers on sterilized jars and cover with hot marinade. For the marinade, for every 1 liter of water, take 300 ml of vinegar (6%), 2 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of salt and 1 teaspoon of ground cinnamon. Combine everything and boil. After preparing the cans, sterilize and seal.
Honey pepper
Cut 5 kg of bell peppers lengthwise into quarters, remove seeds. Peel two heads of garlic and place the cloves in the jars. Cook the marinade from 500 ml of vinegar (6%), 2 cups of unrefined vegetable oil, 1 cup of honey, 10 bay leaves, 10 black feather peas, 7-10 cloves, 5 allspice peas, 2 teaspoons of salt, 1 teaspoon ground cinnamon. Put the pepper in the marinade boiled for 5 minutes after boiling and cook for another 5 minutes. Then transfer the pepper to jars, fill with marinade, sterilize and roll up.
Salted pepper
For 10 kg of sweet pepper, cut off the ends of the cap, remove the seeds (leave one with the seeds and cut lengthwise). Chop 20 medium cucumbers with a fork. Rinse and coarsely chop 150 g of dill sprigs with inflorescences. Peel 2-3 heads of garlic. Place all ingredients in a wide container, cover with a circle and press down with a weight. Pour in hot brine (for 10 liters of water - 200-400 g of salt) and leave for 2-3 days at room temperature, then put in the cold.
