Quick-pickled bell peppers
The season of canned goods has arrived, when there are fewer and fewer vegetables on the shelves of stores and markets, but more and more of them in jars. We offer a very simple recipe for quickly preparing pickled bell peppers for the winter. Canned peppers make a great appetizer and complement any dish. Many cooks preserve more than one type of sweet pepper and lecho, but this recipe requires no extra effort or expense, and the peppers turn out delicious, sweet, and juicy.
What you need for marinating:
- sweet bell pepper - 3 kg;
- peppercorns - a couple of pcs.
- salt – 1 tbsp;
- sugar – 1 glass;
- sunflower oil – 1 cup;
- vinegar – 1 glass;
- water – 1 liter;
- bay leaf – 2-3 pcs.
How to make pickled bell peppers
Preparing the peppers is quite simple. First, take the bell peppers, wash them thoroughly under running water, and remove the seeds. You can preserve the peppers whole, but it's easier to slice them. For convenience, slice the peppers lengthwise and set them aside in a separate bowl.
Meanwhile, in a separate saucepan, begin preparing the marinade for our peppers. Pour in a liter of water, then add our salt, sugar, pepper, bay leaf, vinegar, and oil.
While the marinade is boiling, sterilize the jars. The easiest way to do this is in the microwave. Take the desired number of jars, fill each halfway with water, and microwave for about ten minutes.
When the marinade boils, immerse a third of the pepper in it and let it simmer for 5 minutes.
Then we put it in a jar. Pour the marinade over it and close it.
We do this until the end with all the peppers.
Wrap the sealed jars until they cool, then store them in a cool place. Your pickled peppers are ready for the winter. They'll always be a welcome addition to your New Year's table, and they're also perfect for an appetizer or dressing.
