Salad pepper for stuffing

I made 2 three-liter jars in the summer for a test. The only thing is that mold appeared on top of one can. With what it is connected I do not know. I did both banks the same way.
We recently opened another bank. The pepper is very summer. I cooked it stuffed. Since there is citric acid in the marinade, I concluded that a little sugar should be added during cooking. In the summer I will definitely do more. Thanks to the author.

ABOUT! What a cool recipe! For several years I have been freezing already stuffed pepper in the freezer, but this year there is no room at all, everything is crammed with meat :)). So on the weekend for pepper, definitely! In winter, I really want stuffed stuff, but my hand does not rise to buy an imported one for 300 rubles By the way, three-liter cans remained

I made 7 cans of 3 liters. For myself, for the future, I note that red and pink peppers soften faster, and white peppers tried to break when trying to shove them into a jar. And it is better to lay it hot, then it gradually compresses under its own weight.
Special thanks to the girls for the advice to roll the can before rolling. I had to add a lot of water. I'll go tell you thanks.

Girls, it's well worth it in my basement. Hard. And it does not boil during cooking. I think a lot also depends on the type of pepper.

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.

I correctly understood that we pour boiling water for the first time in a saucepan, it stands with boiling water for 5 minutes. then the water is drained. you put the pepper in jars and again pour the same boiling water. again costs 5 minutes. then drain the water and prepare the marinade. are your proportions given for a 3 liter bottle, that is, an average of 1.5 liters of water? do you sterilize jars?

I just shake the jar a little and let it stand for 5 minutes under the blanket, add the brine and everything is fine with the liquid under the neck.

[Qween]

Qween, came to thank for the recipe!
Last year I closed one can for testing, but unfortunately I did not take a picture. And I was so wrapped up that I forgot to thank. In winter I stuffed peppers, I really liked the result.
Here are my peppers, 2 cans of 3 liters and one 1.8. Enough for the winter, there are three of us now.



Last year, there was also an incomplete bank, it stood normally, in the room.

I correctly understood that we pour boiling water for the first time in a saucepan, it stands with boiling water for 5 minutes. then the water is drained. you put the pepper in jars and again pour the same boiling water. again costs 5 minutes. then drain the water and prepare the marinade. are your proportions given for a 3 liter bottle, that is, an average of 1.5 liters of water? do you sterilize jars?

This recipe is very good for its simplicity and has been proven over the years.
I will tell you how I do it.
I put the pepper in jars raw and pour boiling water directly into the jar twice. Can be stacked boiled, then it will fit more. They stand for five to ten or fifteen minutes, that is, until the next portion of water boils.
The third time I pour a teaspoon of citric acid directly into the jar, pour boiling water to the edges of the jar so that it pours out over the top and rolls it up.
With this method, the amount of water is not important and sterilization is not necessary.
I don't put salt ...

I'll pick up the recipe.
I did it in 2015 and it turned out that way, putting the cans under the bed, I forgot about them, cooked them already this winter, stood perfectly and it turned out very tasty. Today I closed 5 cans, put 12 peppers in each can, the water in all the cans is different, so I regulated both salt and acid.
Thanks again for the recipe!

We really liked this recipe. Much tastier than freezer. When preparing already stuffed peppers, it does not disintegrate, but remains intact. And I don't pour water (brine) either, but add a little instead of water: in borsch, in stew, in roast, etc. It turns out very aromatic and tasty! Thank you so much for the recipe!

[Qween]

Last year I made pickled plums, Superovskaya Qween, respect and respect !!!!
This year, in order to refresh my memory, I began to read a branch about her and saw such a wonderful recipe. Since there were deliberate attempts to harvest pepper for the winter. And in the freezer (and there is no place ...) And a steep brine, from which the pepper is salted.

I read the recipe and feel great!
I thought I finished with pepper But no, I will take more pepper at Foodcity City!
Thank you Qween,! What interesting and wonderful recipes you have!

And we have already rolled up the pepper! And to myself and my mother! And the children rolled themselves up!

[Qween]

Qween, thanks, I closed two banks, I will do more!

[Natusichka]

Natusichka, super! I am glad that I saw this recipe in the season

Oh. girls, I made this pepper for testing last year 7 cans of 3 liter. He's so cool! It's worth it, I specially left one jar in the cellar for another season, I will compare it with the one I will make this year. The only thing I will do in smaller jars, because in three-liter ones I have rammed 22-24 peppers, and this is a whole 6-liter pan stuffed, it's too much for three of us. I will roll cans in 1.5 liters. THANKS for the cool recipe, I'll go and press a button to the author

I made a pepper, I got a large one, but all the same, thanks to its plasticity, it entered the jar as cute.
I hope everything is ok and we will try it in winter. It turned out 6 three-liter cans and one 2-liter can.

I liked the pepper very much, I tried it last year. And in this she deliberately rolled up. Thanks for the wonderful recipe.

began to read a thread about her

And where do we have such a branch, tell me?
Also this year I walked through plums and peppers

Do peppers not come out with sourness? All citric acid

Do peppers not come out with sourness? All citric acid

Citric acid is not felt at all. I covered it with vinegar two years ago. I didn't like it, because there is some kind of aftertaste. And last year I made two three-liter cans according to this recipe. I liked it very much, like with fresh pepper. Tomorrow I will also close it, but much more.

A good recipe, proven over decades, I did this when there were no freezers and I will do it again, because there is nowhere to freeze ...
thank you for reminding

We love stuffed peppers! In summer and autumn, I constantly cook, but in winter, in spring, I have to do without it, because the pepper sold at that time is some kind of fake ...
I decided to close several cans for testing this year. If you like it, then I'll stock up on it for next year!
I specially bought a small pepper, enough for 5 liter jars and 2 pieces 0.8 liter jars. I hope you enjoy the taste. As a last resort I will add to the vegetable stew. It will not be lost anyway! Thanks to the author!

Qween, I am grateful for the pepper recipe, today I cooked very tasty, I will repeat the recipe for a permanent registration

[Qween]

Oh, but I forgot to unsubscribe ...
QweenThank you very much for the recipe! I have cooked twice already, I like it very much! I was afraid that they would be like pickled ones, but everything is fine! As fresh as almost to taste!
And what a smell when opening a can! ...
Bookmark unambiguously! Now I will cook such peppers every year!

And I have been doing it for 20 years already, without salt, the second time I roll it up by adding 3 tbsp. To a 3 liter bottle. tablespoons of vinegar, the most important thing is to put the pepper on its side so that the brine gets into each and there is no air

[Qween]

Great recipe, thanks, Qween!
In addition to two jars of whole peppers for stuffing, as an experiment, I rolled up small jars of chopped peppers for paprikash-type dishes.One was opened the other day - as fresh, better than from the freezer. Next year I will try to make more portions "for one saucepan".

I caught sight of the recipe, I plan to close the peppers like that. Only doubts torment - spoons with slides or under the knife.

The author of the recipe has not written anything about "slides".
Make the marinade first with regular scoops and taste the marinade after pouring. If salt is not enough to taste, you can drain the marinade and add salt. Two fills are made anyway.

Always try fillings and marinades to your taste

How did I miss such an interesting recipe! In the refrigerator, a large bag of peppers is waiting for cutting and freezing, and in the freezer the space decreases catastrophically, so I'd better twist them into jars.
In addition, I even have tomatoes, which are not a pity to put on the brine for these peppers, and in the process of reading the idea came up to put the tops and cores from the peppers into the brine.
I went to stir up the topic in the cold! :-)

[Qween]

QweenThanks for such a nice and simple pepper recipe. Made some jars.

Yesterday in the night I started to play two and a halfshechkas, each jar contained a kg of peppers, pre-blanched in sauce (finely chopped and boiled kg of tomatoes, with a pound of "waste" from peppers, a couple of apples and a few plums), poured the peppers with the same sauce, putting two teaspoons of salt directly into each jar. In it, I will then stew the stuffed ones, as soon as I add fried onions, carrots and carriages.
Respect for the author for such a wonderful recipe !!!

Finally I got to the pepper to close according to this recipe. Pour boiling water twice for 5 minutes. Well, I understand when it is poured into a bottle like this, but if it is poured into a saucepan, maybe just once for 10 minutes?

This year I was faced with the fact that little blanched peppers fermented and swelled. Remade with blanching for about twenty minutes.

And this year I tried to make peppers according to this recipe. Closed 3 3-liter cans. Now I looked, and I had one can swollen ... Probably, I did something wrong ... I will watch the remaining two.

A good recipe, you have to do it, especially since 0.5 bags of peppers are waiting in line on the balcony. Can you store it on an unheated balcony? In winter, up to minus 10 it happens there ... Will it burst / spoil?