Pickled pepper (2)

sweet pepper

water

salt

vinegar

The fruits are washed, cut the top part of the pod with the stem and remove the seeds. Dipped in boiling water and blanch for 2 minutes. The water is drained, cooled fruit and put in another one, and then laid out in the scalded jars and pour boiling zalivkoy.Dlya to fill a quart jar take 150 grams of water, 15 g of salt and 2 tablespoons of 3% vinegar. Banks are filled to 2 cm below the neck, covered with a lid scalded and put on the stand in a wide pan with warm water. Pepper sterilized at reflux barely noticeable: half liter cans 15 minutes liter - 20 minutes. Ready canned immediately hermetically sealed and cooled. Use pickled peppers for stuffing and as a snack.