Pickled bell pepper
- with a minimum of ingredients, time and effort, you get a wonderful dish that is appropriate on the festive table, and on the everyday, and as an appetizer, and as an addition to the main course or side dish, such as mashed potatoes or just boiled potatoes.
When pickling, spices are not used at all, which are usually put when we make, or.
This is done in order not to drown out the taste and aroma of the bell pepper itself and, believe me, in this dish the pepper is completely self-sufficient.
Also, unlike lecho or, no other vegetables are used in this dish.
For pickled bell peppers you will need:
- Bulgarian peppers. 5 kg.
- Sugar. 1 glass.
- Odorless vegetable oil. 1 glass.
- Salt. Taste.
- Vinegar 9%. ½ cup.
- Water. 700 ml + ½ cup.
Preliminary calculation of the required number of cans:
1 kilogram of fresh bell pepper - about 1 liter jar of ready-made pickled, or rather, a little less than a liter jar.
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Cooking pickled bell peppers.
Wash bell peppers and remove stems and seeds. Throughout the cooking process pickled bell peppers This step takes the most time and effort.
Since my daughter has been trying in every possible way to participate in cooking lately, she could not miss this action.
Put all the chopped peppers in a large saucepan, add 700 ml of water, salt to taste, a glass of sugar and a glass of odorless vegetable oil.
Mix and put on a strong fire. Since water is present in the pan from the beginning, the chance of frying the peppers is vanishingly small.
At the same time, we sterilize jars and lids. I have the most common design - there is a pot of boiling water on the fire, where all the lids are immediately placed, I put a colander on top, on which I put the jar with the neck down and thus sterilize the jars with steam.
Stirring constantly, bring the contents of the pot to a boil.
Let the peppers simmer for 5 minutes, then add ½ cup of vinegar and ½ cup of water to the pan.
The original recipe used a whole glass of vinegar. But according to personal preferences, the amount of vinegar was decided to be cut by half. The marinade was too strong, and the taste of pepper was almost completely lost.
Accordingly, since only half a glass of vinegar is used, we simply replace the second half of the glass with water.
The pepper pieces should stop being hard and crispy, slightly limp, but at the same time remain firm and not fall apart.
As soon as you notice that the first piece of pepper, in which the skin has begun to peel off slightly, the peppers are completely ready.
Immediately, boiling, lay out tightly pickled bell pepper on sterile jars and tightly twist or roll up the lids.
Leave the jars to cool completely.
This time I had 3.5 kg of fresh bell peppers.
Of these, 2 liter and one and a half 800-gram cans of ready-made pickled bell peppers were obtained.
