Good afternoon, my reader. This option for preparing pickled Bulgarian peppers is extremely quick and simple: you only need to cook the pods with spices for a couple of minutes, and then roll them into jars. Together with all the preparation, this process usually takes no more than 15 minutes. In a quarter of an hour, the peppers have time to acquire a piquancy and spicy aroma, become soft and sweet, while retaining their elasticity and juiciness.
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Such an appetizer will especially delight you and your loved ones in winter, because it is universal in use: it can be used in salads, it can be eaten separately, or you can make sandwiches with it. I am talking in detail about how to properly marinate bell peppers for the winter.
To prepare the workpiece, you must:
- 5 kilograms of sweet bell pepper;
- half a glass of salt;
- 1.5 cups granulated sugar;
- 1.5 liters of purified drinking water;
- 1 tablespoon of vegetable oil (in this case, sunflower oil is ideal);
- 2 tablespoons 70% vinegar essence;
- parsley and garlic according to your taste.
Cooking algorithm:
- Choose pepperpods - a combination of different shades of red, green and yellow looks great in jars. It is better to choose varieties that have the most fleshy pulp - with them, the preparation will turn out to be especially juicy and tasty. The pods should be fresh, firm, approximately the same size, and free from rot, damage or dry areas.
- Wash the peppers thoroughly, cut them into halves and carefully remove the tails and pith with seeds. Rinse the halves again under running water to ensure that no seeds remain in them. Peel off the husks from the garlic cloves. Wash and dry the parsley thoroughly (for this, you can use specialized tools or just shake the bunch several times over the sink, and then spread it over the paper for 5-10 minutes towels).
- Chop the parsley and garlic as finely as you like. In this case, the size of the fraction is not important, but it is more optimal to cut into pieces of medium size.
- To prepare the marinade, boil 1.5 liters of purified drinking water in a saucepan. Add salt, vegetable oil, sugar and vinegar essence to it. When choosing the size of the pan, immediately consider the volume of vegetables that you are going to put in it.
- After the mixture boils, dip the cut pods into it and note the time on the clock. After two minutes, add chopped garlic cloves and parsley to them.
- Wait for the liquid to boil in the pan and immediately pack the peppers according to the previously prepared and sterilized glass jars (it will be most convenient to get the pods out of the boiling water with a fork or ladle). After placing the vegetables in the jars, top them with the remaining marinade in the pan. Wrap the jars with sterile lids, turn them over, wrap them in a warm blanket and leave them to cool completely.
A month later, you can open the first jar and enjoy the juiciness and sweet spicy taste of the preparation.
Do you cook pickled peppers for the winter?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers