Marinated peppers

In the winter in our country, where, unfortunately, the warm season lasts all year round, decided to make all kinds of blanks, which are then delivered so much fun with the aroma and taste of summer. Today we talk about how to make pickled peppers in the winter - a wonderful snack that help out in any situation.

Bell peppers, along with tomatoes and cucumbers - a very popular vegetable, and therefore the number of pieces with him a lot. One of the most popular pieces of this vegetable has been and remains pickled peppers, which is good, and as a side dish, and as a snack, and for salads, soups and other dishes perfectly. This blank is also suitable for the festive table, and daily menus, and when suddenly descended on the guests. In general, learn how to make pickled pepper worth everyone who feels for this vegetable sympathy.

Marinated peppers has an interesting sweet and sour taste, without losing those properties that it has fresh - it is crisp and juicy. For marinating better to choose ripe, fleshy peppers yellow and red color with thick walls - such an appetizer and will look festive, and taste will not disappoint. Procure a snack is a snap, and there are many recipes for it, we will tell you about one of the most simple and at the same time allowing to obtain an appetizing dish.

Marinated peppers and can be completely and cut into pieces: Decide whether you will use a pepper, not only as an appetizer, but also for cooking - stuffing, for example, and, on this basis, decide how to cut pepper marinade. Pepper entirely practical to leave - and then when you open the jar will have more opportunities to use it.

Recipe pickled pepper

Need (5-6 liter jars): 5kg bell pepper, 25-30 peas black pepper, 70g sugar (7st.l.), 40g of salt (1,5st.l.), 1.5 liters of water, vinegar 40-50g 9%, 5-6 bay leaves, cloves of garlic and cloves, chili pepper to taste.

How to pickle peppers. Wash the peppers, cut the stalk, seeds removed - to do this, assuming you want a pepper marinade or sliced. If pepper is sliced, it can be cut into 4-6 pieces and longitudinal then remove the seeds, if a - remove seeds need to be carefully without damaging the integrity of the through hole after cutting the stalk. Sterilized jars and cover 1L, put on the bottom of the cans 5 peppercorns, 1 clove, one monastery, a small slice of chilli and garlic cloves. Pour 1 liter of water in a saucepan, add sugar and salt, pour the vinegar, bring to a boil, taste the marinade to taste - more season with sugar, vinegar or salt, if not enough. Further portions omitted peppers in boiling marinade and blanch for each batch 4-6min over low heat, then get a slotted spoon and spread to the banks. If the peppers whole, then tamp it should not be to preserve the integrity, sliced need to tamp as tightly as possible. When all the pepper will problanshirovat boiling pour marinade banks so that it completely covers the pepper, cork lid, turn the jars upside down, wrap a warm blanket, so keep on 12-15ch, then storing it at room temperature. You can eat a pepper in 2 weeks. Bon Appetite!

Videoretsept pickled pepper