Ordinary recipes for vegetable preparations are already boring and tired of the order. Housewives every summer puzzle over how else to preserve the harvest so that it is tasty and unusual, and by the end of winter all the banks were empty. We have found an interesting recipe for you that combines familiar vegetables from your garden and aromatic spices. The result is a delicious bell pepper appetizer or a cold canned salad. The homeland of the dish is Georgia, where they love and know how to cook simply unique things.
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Ingredients for turning bell peppers into Georgian peppers
When choosing products, pay special attention to the fruits of the pepper. They should be ripe, but not overripe: smooth, firm, free from rot and damage. If possible, take peppers of different colors, so the finished jars will look bright and beautiful, awakening the appetite.
To prepare two 0.5 liter cans of snacks, you will need:
- 1 kg of Bulgarian pepper fruits (a little more is possible);
- 1 large head of fresh young garlic
- a large bunch of the freshest parsley (at least 100 g)
- 2 tbsp. l. table vinegar (apple cider can be used);
- 1-1.5 tbsp. l. hops-suneli (it is this seasoning that is the main component of the transformation);
- 1 tbsp. l. coarse salt;
- 2 tbsp. l. granulated sugar;
- a small pinch of ground black and red pepper (only black can be used, the main thing is not more than 0.5 teaspoon in total);
- about 5 tbsp. l. refined sunflower oil.
We start reincarnation
The dish is prepared simply. You don't need combines, blenders or wonder graters for perfect slicing. You do not need to cook and pour the marinade several times or cook all the ingredients separately. But strict adherence to a simple step-by-step recipe is imperative to achieve a good result.
- Prepare the main component. Wash and dry the fruits, free from the stalks and white inner pulp with seeds.
- Cut each pepper into large slices - petals (each about 8 pieces lengthwise).
- Transfer the slices to a deep, bulky saucepan with a thick bottom. Add salt, sugar, pepper and suneli hops. Pour in the oil.
- Chop all the parsley and garlic coarsely and place in the pot as well.
- Now mix everything, close the lid and wrap the pan with plastic.
- Leave to sit at room temperature for about an hour. Stir occasionally so that the juice that comes out evenly soaks all the ingredients.
- Place the saucepan on the fire, bring to a boil and simmer for 15 minutes.
- Pour in the vinegar and cook for another 5-7 minutes.
- Place the hot salad in a sterilized container and seal. Stores well under any conditions. It is great if it is a dark and cool place, but even at room temperature, in the conditions of home cooking, the appetizer remains tasty and fresh for a long time.
The dish comes out with a bright aroma and taste, moderately spicy and not very salty. It can serve as a stand-alone cold (or hot) snack or spice up your traditional dinner. It goes well with both side dishes and meat.
Enjoy your meal!
Do you make a bell pepper snack?
Original articleand many other materials, you can find on ourwebsite.
You can also read about canned zucchini in the following article:Zucchini: recipes for the winter