Kitchen appliances and utensils
- gas or electric stove;
- pan;
- sharp knife;
- cutting board;
- enameled container;
- plates for ingredients;
- skimmer;
- a large kitchen spoon;
- sterilized glass jars;
- sterilized caps.
Ingredients
- Bell pepper - 3 kg
- Pepper broth - 600 ml
- Sugar - 300 g
- Salt - 90 g
- Odorless vegetable oil - 150 ml
- Garlic - 100 g
- Vinegar 9% - 300 ml
Step cooking
- We take 3 kilograms of fresh bell pepper, thoroughly rinse it, cleanse the seeds and stalks with a sharp knife. If pepper gets damaged, then they just need to be cut off.
- Next, cut the prepared pepper into medium strips with a sharp knife on a cutting board.
- Now we take 100 grams of garlic, cut off the tail and root part from the head so that all the chambers are open.
- We disassemble the head into separate cloves, put it in a separate bowl and fill it with ordinary cold water.
- Leave for 15 minutes, then easily peel the garlic from the husk.
- Prepared garlic cut into medium pieces. If the cloves are small in size, then it is enough to cut into 2-3 parts.
- We turn on the gas or electric stove, put on a medium fire a pan filled with water and bring the water to a boil. Next, put chopped bell pepper in boiling water for 3-4 minutes.
- Then we get out using a slotted spoon and transfer it to an enameled container. It is very important not to digest pepper, it should be soft and plastic, while keeping its shape.
- Then we take 600 milliliters of decoction of pepper and fill them with pepper.
- In a bowl of pepper we put 3 tablespoons of salt with a small slide, 300 grams of sugar, 150 milliliters of odorless vegetable oil, chopped garlic, and mix gently with a large kitchen spoon. Salt must be used without any additives.
- Once again, turn on the gas or electric stove on medium heat and put on it an enameled bowl of pepper. After boiling, cook for 6 minutes, occasionally stirring very gently.
- Pour 300 milliliters of 9% table vinegar 1 minute before cooking and mix pepper well again. Let it boil and remove from heat.
- Quickly lay out the finished pepper in pre-sterilized jars. It is necessary to act very quickly so that the pepper does not have time to cool.
- Tightly close the jars with lids (you can use screw or close with a machine) and turn over. Please note that nothing can leak out of the cans.
- Then we wrap the jars with something warm and leave them at room temperature until they cool completely. A delicious bell pepper for the winter is ready, bon appetit!
Video recipe
We draw your attention to an interesting video recipe for making bell pepper for the winter from the author of the recipe. In it you will find not only convenient step-by-step instructions, but also useful tips.
What could be tastier than aromatic preservation in cold and dark winters? What is your favorite bell pepper recipe? Perhaps our recipe has already become your favorite?
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