Pickled ranetki with sweet pepper
10 servings
60 minutes
If you like pickled peppers and soaked apples, then this combination is designed for a wow effect. The apples are firm and crispy, like from a barrel, and the peppers are elastic and not at all boiled. You can add all the usual home flavors to the marinade : dill umbrellas, horseradish or currant leaves - they will definitely not spoil the result.
1
Wash the apples and dry them. Cut the stems halfway.
2
Use a toothpick to poke the skin of the apples in several places.
3
Prepare the marinade. In a pot, combine water, vinegar, and sugar.
- Water: 1.5 l
- 9% table vinegar: 100 ml
- Sugar: 230 g
4
Add allspice, bay leaf, and bring to a boil.
- Allspice berries: 2 g
- Bay leaf: 2 pieces
5
Remove the seeds and stem from the pepper, and cut the pepper into wide wedges.
- Bell pepper: 1 kg
6
Dip half of the pepper in boiling marinade for 1-2 minutes. If left too long, it will become soft.
7
Scoop out the peppers with a slotted spoon and transfer them to sterilized jars.
8
Then blanch the apples in the marinade for 4 minutes.
- Ranetka (crabapple hybrid) apples: 1 kg
9
Catch the apples and place them in jars on top of the peppers.
10
Blanch the second batch of peppers and place them in jars.
11
Fill the jars to the top with hot brine.
- Salt: 30 g
12
Seal the jars, let them cool, and store in a cool place.
13
Serve with strong drinks.