Most of us will not refuse to open a jar of delicious vegetable preparation on a winter evening. Therefore, today I will introduce you to simple and interesting recipes for salting whole bell peppers. This appetizer looks very nice on the table and perfectly complements potato and meat dishes.
Cooking vegetables for salting correctly
Choosing the right vegetables and preparing them correctly is half the success of a future winter snack. For salting, it is better to take peppers of medium maturity, overripe fruits are absolutely not suitable for us. It is equally important to pay attention to the appearance of the peel: it should be glossy and even. If the peel of a vegetable is covered with wrinkles, this is a signal that the vegetable was deficient in liquid during cultivation, which means that we will not be able to make a juicy snack from such a pepper.
For cooking, I use peppers of different shades - such a palette looks very attractive in a jar. Although you can choose one specific color.
We will salt the whole pepper; you will not need to soak the fruits.
The fastest recipe for whole peppers for the winter
This recipe will appeal to those who want to spend a minimum of time on cooking and get excellent results. We will cook on the basis of a three-liter can.
From the products we need:
- 2 kg of pepper;
- a couple of medium onions;
- 3 garlic cloves;
- dill greens;
- 3 liters of clean water;
- 3 tablespoons of common salt;
- 5 tablespoons of granulated sugar;
- a couple of aspirin tablets;
- 250 ml of table vinegar (we will take 9%).
Cooking:
- Wash the peppers thoroughly, dry well and get rid of the stalks.
- Chop the onion and garlic in any shape.
- Chop the dill.
- We lay out all the ingredients in jars, pouring crushed aspirin into the same place.
- To prepare the marinade, dissolve salt, granulated sugar and vinegar in water.
- Pour the contents of the jars with marinade cold.
- We close the cans, send them to the refrigerator and store them for a maximum of four months. Although it is unlikely that such a snack will last longer with you.
Salt pepper in a dry way
For such an unusual method, we need a ceramic container with a volume of at least five liters.
A set of products:
- 3 kg of medium peppers.
- salt at the rate of 2 pinches for each vegetable.
Cooking technology:
- Wash the vegetables thoroughly and cut off the stalks.
- Carefully cut out the partitions with seeds so as not to damage the inner surface of the pepper.
- Dry vegetables with paper towels.
- Put salt on dry peppers. It is important that it hits the bottom and walls.
- We collect peppers like a puzzle, sequentially inserting into each other. As a result, you should get up to five vegetables in one. We fill the containers with the resulting pyramids, and from above we organize a press. Vegetables should be in this position for at least 12 hours. Once the time is up, the snack can be stored in a cool place.
For those who do not like salt too much, you can soak the peppers in water for a few minutes before use. This will make the vegetables more bland.
Pepper for the winter with carrots and cabbage
Another great recipe, which will take a little longer to prepare, but the result will be worth it.
The whole relish of this option lies in the fact that we will stuff the pepper with vegetables.
From the products we need:
- large carrots - a couple of pieces;
- medium-sized pepper - 1 kg;
- small forks of cabbage;
- table vinegar - 150 ml;
- sunflower oil, although you can experiment and take any you like - 100 ml;
- ordinary salt - 2 tablespoons;
- granulated sugar - 200 g.
Cooking:
- To begin with, we prepare vegetables as always: rinse and dry thoroughly. We get rid of the peppers and seeds.
- Three carrots on a grater. Shred cabbage. Less is better.
- Mix carrots and cabbage in a separate bowl. Then stuff each pepper with the mixture.
- When the peppers are stuffed, they should be placed on their side in a saucepan.
- We prepare the marinade from water, vinegar, salt, oil and granulated sugar. Mix everything thoroughly and bring to a boil.
- Pour the hot marinade into a saucepan with peppers.
- We will organize a press under which vegetables will be kept for two days.
- After the time has elapsed, we sterilize the jars and put the peppers in them.
- Fill the jars with brine, cover with lids and sterilize for 20 minutes.
- Finally, we roll up the lids that have been previously boiled.
- We turn the jars upside down and wrap them in a warm cloth. In this position, the future snack should stand for two days.
Read also: How to say goodbye to ants in the garden
Friends, do not forget to subscribe to the channel and LIKE if the article is useful!
#preparing pepper for the winter#recipes#preparations for the winter