Bulgarian pepper for winter stuffing.

Bulgarian pepper for winter stuffing.

Category: Blanks

Ingredients
Bulgarian pepper.

Cooking method

• 
• Take out the middle of the pepper, wash it. I do everything by eye. We put water in a saucepan, salt (there is no amount of salt, but salt a little), as soon as it boils, we throw pepper.
• After boiling, cook for 5 minutes. We put the pepper in sterilized jars, fill it with the same water in which the pepper was cooked and roll it up.
• I put the pepper straight with some water, in jars with tongs. Immediately in three - four cans, while in one put, then in the other pepper will sit down a little.

Time for preparing:

2 hours.

Note

Pepper that 3 liters takes up to 30 pieces. Therefore, this year I closed 1.5 liter and liter cans. The three-liter one has been standing since last year, because a large saucepan comes out of it (more than 5 liters).
That's it, the pepper is ready for winter stuffing. Thank you very much for my mother-in-law's recipe.

And my grandmother and I used to do a little differently. We dipped it in hot water (boiling water) for a couple of minutes, then in cold water and put pepper in one another and poured it with pouring (salt and sugar), and on top of a 3-liter jar another dessert spoon of vinegar.
But next year I will try your recipe. It's just that this year all the banks are already occupied with tomatoes. I liked your recipe very much. It seems, too, not confusing.

Yes, I myself only did the second year, I did not dare to do everything. It turns out everything is simple. Last year she closed only two jars, and this one more. It smells like that in winter when we stuff it.

And what about without vinegar? I always believed that adding acid prevents the development of aerobic bacteria (that is, botulism)

I don't even know what to say. Asked my mother-in-law, she says that she closes with and without vinegar. But I didn't know, so I closed it without vinegar. Last year I also closed it without vinegar. I will know, now next year I will close it with vinegar.

[Diana]

Diana, just check with your mother-in-law if there is a specific smell from pepper after adding vinegar to the brine. Once I used a similar recipe for preparing pepper, but I had to abandon it, because even after stewing, the unpleasant smell from the peppers did not disappear.
I switched to harvesting in tomato juice and freezing.

[lesik_l]

And what about without vinegar? I always believed that adding acid prevents the development of aerobic bacteria (that is, botulism)

lesik_l , there are many different safe recipes without adding vinegar. And this pepper will still be stewing for a long time. Therefore, it is absolutely safe!

Thank you. I asked says there is no aftertaste from vinegar. I close without vinegar, everything seems to be fine. It's just that there are people who eat everything and they have no aftertaste, I feel everything. I'll close it with vinegar and then I'll write how it goes

Will wait!