Pickled Bell Pepper
Pickled bell pepper – a food preservation recipe for the winter, the bell pepper does not have to be cut into thin strips, it can be cut in half or diced, as you please. For pickled bell peppers, it is best to use small jars, 0.5, 0.75 or 1 liter. Pickled bell peppers are very suitable as a side dish for meat dishes, and a number of winter salads can be cooked on the basis of bell peppers.
Pickled bell pepper ingredients
Pickled bell pepper recipe
To cook a pickled bell pepper recipe, wash the pepper, cut in half and remove the seeds. Then cut the bell pepper into strips and pour boiling water over for 2-5 minutes.
Sterilize jars for pickled bell peppers, put bay leaves, allspice and peeled garlic on the bottom of each jar. Put blanched bell peppers in jars, pour hot marinade and add vegetable oil.
For the marinade, add salt and sugar to hot water, when sugar dissolves, add vinegar, and boil for another 1 minute. Prepared jars with bell pepper put to sterilize: 0.5 l – 15-20 minutes, 1 l – 20-25 minutes. After sterilization, immediately seal the jars, turn over, cover with a blanket and allow to cool.