Sweet pepper for the winter
12 servings
30 minutes
Sweet pepper for winter is a bright reminder of sunny days and warm evenings. This recipe is rooted in the traditions of home canning, where housewives preserved the bounty of summer harvest for the cold months. Pickled pepper has a rich sweet-spicy flavor with a slight tanginess from garlic and pepper mix. It perfectly complements meat and vegetable dishes, serving as an exquisite garnish or standalone snack. It can be served at festive tables or used in culinary experiments by adding to salads and hot dishes. This recipe is simple to execute, but the result delights not only with taste but also with aesthetics: pieces of pepper soaked in aromatic marinade look appetizing and attractive. The perfect way to preserve summer in a jar!
1
Prepare the necessary ingredients. Wash the vegetables well under running water.
- Bell pepper: 2 kg
2
Wash and sterilize 0.5-liter jars (5 pieces) well.
3
Wash the sweet pepper well and remove the seeds.
- Bell pepper: 2 kg
4
Cut into about eight pieces.
5
Pour 1 liter of water into the pot. Add 200 grams of sugar, 60 grams of salt, and 1 teaspoon of pepper mix.
- Water: 1 l
- Sugar: 200 g
- Salt: 60 g
- Mixed peppercorns (four peppers): 1 teaspoon
6
Pour 200 ml of vegetable oil into the pot and place it on the heat.
- Sunflower oil: 200 ml
7
When the marinade boils, pour in 150 ml of vinegar
- Vinegar: 150 ml
8
Place the prepared peppers in the boiling marinade.
- Bell pepper: 2 kg
9
Add peeled and julienned garlic to the pepper and cook for another 10 minutes.
- Garlic: 50 g
10
Place the peppers in jars. Bring the marinade to a boil again and pour it over the peppers in the jars.
11
Seal or twist the jars. Turn them over to ensure the jar is sealed. Cover with a warm blanket or towel until completely cool.
