Salad pepper for stuffing

Salad pepper for stuffing

Category: Blanks

Ingredients
Salad pepper	how much will fit
Coarse salt	1 tbsp. l.
Lemon acid	1 tsp
Water

Cooking method

• Peel sweet peppers as for stuffing. That is, remove the stem and seeds.
• Pour boiling water over the prepared pepper 2 times for 5 minutes (the water is the same as for cucumbers, tomatoes, etc., no need to change). Pour in a regular saucepan. Now the pepper has become plastic and it can be conveniently decomposed into three-liter jars.
• Cooking the marinade:
• Boil water drained from pepper with salt and citric acid. Pour the boiling marinade over the peppers in jars. Roll up.

The dish is designed for

jar 3 l

Note

An excellent preparation for stuffed peppers. The pepper does not have a pickled flavor. And rolling is very simple.

Bon Appetit !

Rusia Photos

Girls, this year I am a discoverer of such seaming, tell me at least approximately how much water will fit in one three-liter jar?

Depends on what and how much pepper will be, but about 1.5 liters.

[Freken Bock]

Freken Bock, Can i "how much exactly to hang in grams" the recipe for these very stuffed ones, from which it is impossible to resist?

[Qween]

Qween
I beg your pardon, but how to put pepper in a jar? Accepting, so to speak?

[Qween]

Qween
I beg your pardon, but how to put pepper in a jar? Accepting, so to speak?

Well, you said!

Blanch in boiling water, can be put in a saucepan and covered to evaporate,

then to the bank. Raw and crumpled - he bursts

Huh, but I didn't reread the recipe ... It will already be blanched ... it will fit ... accept nai without fanaticism

[LenaV07]

LenaV07, you mean how much to put in the jar? That is, free or crush the pepper and squeeze more? I put it loosely, do not crush it.

[Freken Bock]

Freken Bock, Can i "how much exactly to hang in grams" the recipe for these very stuffed ones, from which it is impossible to resist?

artisan, I'm sorry, please, the renovation finished me, I'm completely inattentive now. I just noticed your post. I don't think my stuffed peppers are magical, I just love them very much. Maybe let's create a theme and the girls will share the nuances of cooking? Look how much they said yesterday about the cutlets!

TXT writes that you can edit posts ... right now, let's try ...

Today I stuffed pepper, a full 4.5L ceramic saucepan.

I have more rice than meat. Fried onions-carrots (a lot), celery greens,

parsley.

An excellent preparation for stuffed peppers.

Help me to understand!!!
That is, I understood correctly, we get the pepper out of the jar in winter, stuff it with minced meat and cook it like ordinary stuffed peppers?

[Olgushechka81]

Olgushechka81, quite right. You take it out of the can in winter and immediately stuff it with minced meat. Then cook as usual.

[himichka]

himichka ,Qween
Why did I ask a question? There is different information about stacking in cans ... Some write that to put one in one, others, that vertically and flatten ... So I thought ...

Jack or one to one, so that more went into the jar and not burst

I've already rolled it up. It turned out 5 bottles. One contains about 1.5-2kg of pepper. You can, of course, and less It looks very beautiful. I will expose the photo later.

[Rusya]

Rusya, it's good that you coped without me! I really look forward to a photo from you.

And here is the promised photo:



Just now I saw what a can of divorces

Oh, I also made some pepper, now we will grimace in winter!

Well, I found the remaining 3-l cans on my head.Exactly, I will

Well, I found the remaining 3-l cans on my head. Exactly, I will

Do, do ... I rolled 16 kilograms.

Do, do ... I rolled 16 kilograms.

Well, this is closer to Saturday, I'll take pepper on a wholesale bag. And then on the market, such as I like, less than 10 UAH. not worth it
And this is Ukraine, the south side ...

Well, this is closer to Saturday, I'll take pepper on a wholesale bag. And then on the market, such as I like, less than 10 UAH. not worth it
And this is Ukraine, the south side ...

I also took 20 kg in a bag. From 9 am to 6 pm she cleaned and rolled up.

And I took half a bag for testing, I also took it at the wholesale, this red one for 4.50 UAH. I’ll try this winter, if it will stand well (I don’t even doubt it’s delicious), then next year I’ll roll bags too.

[Rusya]

Rusya what a beautiful pepper it turned out! Straight soul rejoices looking at such beauty!

Girls, but you can't pour salt and lemon directly into the jar, otherwise I can't imagine how to calculate the water, what if it's not enough?

Girls, but you can't pour salt and lemon directly into the jar, otherwise I can't imagine how to calculate the water, what if there isn't enough?

I also had 1.5-1.6 liters of water in a 3-liter jar. Therefore, my suggestion is simply to pour 1 spoonful of salt and lemon (respectively, table and tea) in a saucepan for every 1.5 liters and then pour as much as it will fit into a jar of pepper.

[NatalyaN]

All clear, NatalyaN, Thank you.

[May @,]

May @, I still have to wait for the girls' opinion, otherwise I’ve only been doing seaming for the first year on my own, maybe I’m mistaken.

And I did this: I took 100 grams of hot water into a small ladle and poured salt, lemon per bottle, brought it to a boil, poured it into a bottle, and topped up the rest with boiling water. Somehow I wrote chaotically.
But I would like to hear the opinion of the author.

[Rusya]

Girls, there is no strict scheme - pepper on the drum.

It is more convenient for me - after the first pouring, put the pepper in the jars, then pour water. And after the second pouring, it is already safe to prepare the marinade with this water.
As possible Rusya or NatalyaN do if convenient.

Well, now everything is clear.

[Qween]

Qween, I have a huge thank you for the recipe !!! Today I opened the first bottle for stuffing. Well, very tasty pepper. And even when I cooked it, it remained fleshy, not limp, not boiled. We all really liked it. Now I will just roll it up.

[Rusya]

Rusya, I am very pleased . To your health!

[Qween]

Qween , today took out the penultimate jar of peppers! Stuffed, boiled. In my opinion, it's just time to sum up:
- very tasty (I even grunt them like that);
- they are stored very well even in an ordinary apartment, without any basements and cellars (which is very important for me, since I don't have them).
Conclusion - the world recipe !!!!! I will definitely roll up more and more.
Who is in thought, do not hesitate!

I run to put a huge PLUS.

Qween, I beg pardon that I'm getting in
Try again like this to scroll the tomatoes through a meat grinder or (if not lazy) make juice, boil with salt, remove the foam and pour in the pepper, for my own peace of mind I will sterilize a 3-liter jar for another 10 minutes. And in the winter I stuffed the pepper, filled it with a tomato from a jar, added greens and summer in the house.

[ttvttv]

ttvttv , so you can too. Thanks for the idea!

On health I also have no cellar, everything is fine at home

Try again like this to scroll the tomatoes through a meat grinder or (if not lazy) make juice, boil with salt, remove the foam and pour in the pepper, for my own peace of mind I will sterilize a 3-liter jar for another 10 minutes. And in the winter I stuffed the pepper, filled it with a tomato from a jar, added greens and summer in the house.

what? only salt and tomatoes?
or citric acid too?
I hate citric acid, can I use vinegar or what to replace?

what? only salt and tomatoes?
or citric acid too?
I hate citric acid, maybe vinegar or something to replace?

so the fact of the matter is that with citric acid they turn out natural, not pickled. Try this recipe, that's the only way I close for stuffing for the winter. Honestly, you won't regret it.

Girls, but you can't pour salt and lemon directly into the jar, otherwise I can't imagine how to calculate the water, what if it's not enough?

May @, when I canning tomatoes, I pour salt and sugar directly into the jar, it always works great. And today, I decided to make pepper in the same way, poured salt and lemon, and just starting to pour boiling water, I realized my mistake. When you pour water, the inside of the pepper is filled with plain water, since the salt does not dissolve immediately, so it turned out that there is simple water inside the pepper, and brine around it. And this is what we will see in the winter. The bottom line - I do not advise pouring salt or monk into a jar.

Here are my peppers this year! Last year there were pretty red ones, but this time my husband bought them. Well nothing. 7 bottles.
Thanks for the recipe !!!

I rolled up the multi-colored peppers today. Only 3 cans worked, I will still do it. Thank you!
Some of the peppers were not poured with boiling water, but heated over low heat ... I think you can do that?

I want to say thank you very much for the recipe, the snow has fallen, and my pepper is stuffed ... how delicious, I put it as a priority for preservation. I sit up and reproach myself ... I closed it a little, I did it for trial.
color, taste. the texture of the pepper is all preserved.

Qween, and do not you need to add spices (bay leaf, allspice, garlic) to the jar?

Qween, thanks for the great recipe. The jar stood perfectly, all the peppers are plump, stuffing was a pleasure.
Tell me, but how to make the peppers even softer after cooking (although it stewed for a long time, they remained tight, but did not become sour). Maybe boil them a little beforehand?

Hello!
I would like to prepare a pepper according to your recipe. But, since I am a beginner "conservative", please explain how much water the proportions of salt and lemon are given? After all, it is poured both times in a saucepan, and its size can be any. Yes, and I do not have 3 l cans.))

Yul, look carefully what the author writes-

It is more convenient for me - after the first pouring, put the pepper in jars, then pour water. And after the second pouring, it is already safe to prepare the marinade with this water.

And the amount of salt and lemon is given exactly for a 3 liter jar.

[Qween]

Qween, rolled up a couple of jars for testing. I'll put in my five cents, if possible. Maybe someone will come in handy, although of course the peppers are all different in size. So it's a very rough layout to navigate a little. I had 2,930 kg of peppers. I stuffed 2 cans without really touching, because I was afraid to break. One can add a couple more.

While I was making the second jar, I noticed that in the first one they somehow softened and could probably still have been laid if I had laid them flat, and not vertically.
I filled it with water, in one jar 1300 ml., In a less filled one 1600 ml. It boiled, spread the morinade and poured it over. I rolled it up. I turned it over, but the marinade is not enough: girl-swoon: Opened it, refilled it with boiling water. All the same, salt and lemon are already in the jar. In general, it is better to have an extra clean plastic lid to put on the jar and roll it, turn it over, otherwise you can roll it up, turn it over and find that there is not enough water.

In general, it is difficult to calculate how much water goes into a 3 liter jar.

I have two cans out of three swollen .. Maybe because I laid it for a long time and it got cold and the boiling marinade could not warm up the whole can, maybe the citric acid is not as vigorous as it should be .. But alas ..

I made 3 cans today for trial, let's see what happens. There were three kilos of pepper, I bought a green one 2 weeks ago, I was lying on the balcony, there was no time, today I take it out, and it’s almost all red, I divided it into 3 cans, if it’s just for one dinner.