Pickled pepper is the most popular winter workpiece. And this is due, first of all, with the fact that pickled pepper is used as a cold appetizer, and as a tasty and, importantly useful side dish to the main dish.
Compound:
Based on 5 liter banks.
Bulgarian pepper – 4 kg.;
Marinade:
Water – 1 liter;
9%vinegar – 200 grams.;
Sunflower oil – 200 g.;
Sugar – 200 g.;
Salt – 2 tablespoons;
Bay leaf – 2 leaves;
Black pepper (peas)-5-6 peas;
Cloves – 2 buds;
Fragrant pepper – 2 peas;
Method of preparing pickled bell pepper:
– pepper will wash off, and is freed from the seeds.
– peppercorn are cut into 4 identical parts, but if the pate comes across, then the number of medium sizes, parts are cut for more.
– When preparing the marinade in one liter of water, sunflower oil, sugar, salt are diluted, bay leaf, black pepper and fragrant pepper, as well as clove buds are added. Ready mixture boil for 5 minutes. Vinegar is added at the very end.
– pepper sinks into boiling water and blanching for 2 minutes.
– pepper is removed using a coachman or a slotted spoon and the marinade boiling over low heat is lowered for 5 minutes.
– Then the pepper is laid out on sterilized jars, poured with hot marinade and twisted with lids.
– It is important to remember that pepper in banks does not need to be filled hard, it should be in the marinade.
Bon appetit!