Canned peppers without sterilization for the winter
Preserving sweet peppers for the winter this way takes minimal time and effort, as it's done without sterilization, and they'll keep for a very long time even at room temperature. If you choose good, firm bell peppers of different colors for cooking, the result will be not only tasty, but also very beautiful.
Peppers prepared according to this recipe have a wonderful aroma that will bring summer to cold winter days. This bright and juicy preparation makes a great side dish and garnish for any meal.
This amount of ingredients will make 3 jars of pickled peppers, 800 g each.
Ingredients:
- pepper – 1.5 kg;
- butter – 100 g;
- sugar – 80 g;
- vinegar – 120 g;
- water – 500 ml;
- salt – 20 g (slightly less than tbsp.)
How to preserve bell peppers without sterilization
Wash the peppers and cut each into 4 pieces (remove the seeds first).
Place all the pepper cloves in a large bowl, cover with water, add sugar, salt, vinegar, sunflower oil and bring to a boil.
While boiling, lightly stir the top and bottom layers of pepper so that they heat evenly.
Once boiling, simmer the pepper cloves for about 15 minutes (until they're partially softened). Then, fill the pre-sterilized jars with the peppers, pour in the boiling marinade, and seal, turning them upside down.
After the lids are closed, it is advisable (for additional sterilization) to wrap the jars in a warm cloth (for example, a blanket) and leave them to cool.
