Bell peppers marinated with apples for the winter

Preparations for the winter

Here's a simple step-by-step recipe with photos for a delicious winter preserve made with bell peppers and juicy apples. It's quite unusual. Don't be intimidated by the combination of peppers and apples—it's a truly wonderful one. The appetizer is piquant and aromatic. To prepare it, you'll need tart apples (ideally Antonovka apples) and plump sweet peppers. It's also best to marinate peppers of different colors, as this will not only give your preparation a delicious flavor but also a festive appearance. All your guests will love this simple yet delicious appetizer.

Ingredients (makes seven or eight 1-liter jars):

sweet pepper - by eye, as much as will fit;
apples (tight, sourish) - also by eye;
water (for marinade) – 2000 ml;
sugar – 500 g;
table salt – 3 tbsp;
vinegar – 250 ml;
dried bay leaf – 3 leaves;
peppercorns (allspice) – 5 peas;
dill seeds – 1 tsp;
mustard seeds – 2 tsp.

How to make pickled bell peppers with apples for the winter

Since we'll be putting all the ingredients into the jars almost immediately, we need to wash and dry the jars and lids right away. We'll clean the peppers, rinse off any remaining seeds, and cut them into several large slices.

We clean the peppers from the insides, wash off the remaining seeds and cut them into several large slices

We do the same with the apples.

We core the apples and cut them into quarters.

Prepare a flavorful marinade: pour 2 liters of clean water into a container and bring to a boil. Add mustard seeds, dill, peppercorns, bay leaves, sugar, salt, and a dash of vinegar.

Place the bell peppers in small portions into the boiling brine. Cook for no more than 5 minutes.

Place small portions of bell peppers into the boiling prepared brine and boil.

We do the same with the apples, but for only 2-3 minutes.

Now place both fruits and vegetables in clean, dry jars, alternating them. Fill the jars to the very top, then top them up with brine. Seal the jars.

Place the vegetables and fruits in clean, dry jars, alternating them, and fill with brine, then roll up the lids.

Bon appetit!