Pickled bell pepper
Products
For 3 liter cans
Sweet bell pepper - 17 pieces (3 kilograms)
Hot chili pepper - 1 piece
Garlic - 6 teeth
Dill greens - 10 branches
Parsley - 10 sprigs
Bay leaf - 4 pieces
Vegetable oil - 300 milliliters
Vinegar 9% - 400 milliliters
Sugar - half a kilo
Salt - 2-3 tablespoons to taste
Water - 1 liter
How to pickle bell peppers
1. Wash the bell peppers, hot peppers, parsley and dill. Blot excess moisture from peppers and herbs with a towel.
2. Cut each bell pepper in half, remove the stem and seeds; cut the halves into 3 parts.
3. Finely chop 10 sprigs of parsley and dill.
4. Cut the hot chili in half, remove the seeds; cut each half lengthwise into thin strips.
5. Peel 6 cloves of garlic and then cut each clove into 3 petals.
6. Put the bell pepper into the jars. Add hot pepper strips, herbs and garlic chunks as you stack.
7. Add 2 leaves of lavrushka to each jar.
8. Pour cold water over jars of pepper.
9. Pour the water from the cans into the pot (you get about 1 liter of liquid).
10. Add a quarter glass of vegetable oil, a pound of sugar and 2-3 tablespoons of salt. Boil the brine.
11. Pour the peppers in the jar with brine.
12. Put jars of peppers in a saucepan, which is filled with hot water and put on medium heat.
13. After boiling water, reduce the fire and sterilize jars of peppers for 15 minutes.
14. Remove the cans from the pan.
15. In each add 130 milliliters of 9% vinegar and immediately seal with lids. Turn the cans over, put them on the lid and let them cool under a towel.
Fusofacts
When peeling bell peppers, pay attention to the taste of the partitions - if they are even slightly bitter, they should be removed, since their bitterness will increase many times in the preparation. Also, pickled peppers will be very bitter if you mix it up and add at least 1 hot pepper instead of bell pepper.For flavor, before blanching (or even instead), bell peppers can be fried in a pan until golden brown.
Bell peppers can be pickled whole, but for this you should take small-fruited varieties so that at least a few fit in the jar. It is also recommended to take large jars so that the pepper snack looks solid. Keep in mind that a 3-liter jar will hold more peppers than a 3-liter jar. It is also worth considering that whole peppers are less susceptible to blanching and so that they do not lose their taste, prick them with a fork (at least 10 injections for pepper).
When pickling bell peppers, chili can be replaced with black peppercorns (take a teaspoon for the specified amount of vegetables).
If you pre-fill the jars with prepared peppers with cold water, then you can accurately determine the amount of required brine. If there is not enough brine, you need to add some boiling water to the jar.
The jars must be covered with lids during sterilization.
It is recommended to add vinegar at the end of cooking - directly to the jar to avoid the spread of a specific smell in the room.
Bitter peppers are pickled in the same way, but in smaller jars (since hot peppers are not consumed in large quantities), so as not to spoil.