Pickled sweet bell peppers with parsley and garlic for the winter
Sweet and sour pickled bell peppers with the aroma of garlic and parsley are a delicious snack that's easy to prepare for the winter. The recipe for this preserve is very simple: sliced bell peppers are simmered in the marinade, then placed in jars, sprinkled with chopped garlic and parsley, poured with boiling marinade, and sealed. This snack not only looks beautiful on the table, but also disappears as soon as the jar is opened.
The quantity of ingredients is calculated for four half-liter jars.
To prepare you will need:
- 1.5 kg sweet bell pepper;
- 750 ml of water;
- 250 g sugar;
- 250 ml bite;
- 2 tbsp. vegetable oil;
- 1 – 2 tbsp. salt;
- 1 head of garlic;
- 1 small bunch of parsley.
How to make pickled peppers with garlic and parsley
For canning, use ripe bell peppers (preferably red), fleshy, thick-walled ones. They should be washed and then dried.
After this, remove the stalk, remove the remaining seeds and cut into several pieces (a pepper cut into 4-6 pieces fits well in a jar).
The garlic cloves need to be peeled, washed and cut into small pieces (if you don’t want to mess with the garlic, you can cut it into large pieces).
Parsley sprigs should be washed thoroughly and finely chopped. For convenience, it's best to place the chopped parsley and garlic in separate bowls.
Once the vegetables are prepared, you can begin preparing the marinade. To do this, pour the vegetable oil and vinegar into a saucepan with water, add sugar and salt, stir, and bring to a boil until the dry ingredients are completely dissolved.
The prepared marinade should be poured into a large saucepan (to fit the chopped pepper), pour in the sweet bell pepper, mix gently and put on the fire.
Don't worry if you think there's not enough marinade; the peppers will gradually settle as they cook, and you'll end up with too much marinade. Cook the peppers, stirring occasionally, for 5-7 minutes from the moment they come to a boil.
Place some chopped parsley and crushed garlic on the bottom of pre-washed and sterilized jars.
Once the peppers are ready, place them in jars, sprinkling with garlic and parsley, as shown in the photo.
Fill the jars with pickled peppers, filling them to the brim. Bring the marinade to a boil and carefully pour it into each jar.
Seal the jars tightly with pre-boiled lids.
Then turn them over and wrap them up until they cool completely (as a rule, the jars cool down on the second day after canning).
Ready pickled peppers should be stored in a cool place, preferably in a cellar.
Bon appetit!
