Bulgarian pepper (sweet) canned, salad

Bulgarian pepper (sweet) canned, salad

Category: Blanks

Ingredients
Thick-walled sweet pepper
Marinade:
The water is clean	1 liter
Coarse rock salt	30 grams
White sugar	25 grams
Apple cider vinegar (or 9%)	100 ml.
Vegetable oil	2 tbsp. l.
Flavoring additives	horseradish root, dill umbrellas, garlic, chili pepper
Spice	mustard seeds, dill ½ coffee each. spoons per jar

Cooking method

• I had 4 kg of pepper. already prepared and washed. Red and yellow peppers with thick walls.
• This amount of pepper will require 3 liters of marinade.
• 
• Prepare banks.
• At the bottom of the cans, put a sprig of dill umbrella, a piece of horseradish, chili pepper, a piece of garlic.
• After placing the pepper in the jars, add ½ coffee each on top. tablespoons of dill seeds, mustard, add a piece of horseradish, garlic, chili.
• All spices, herbs in moderation, you don't need much.
• 
• Peel the pepper, remove the seeds, remove the stalks. Rinse the pepper in hot water, put in a bowl.
• Cut the pepper coarsely, in half, do not grind it.
• 
• We make a fill for blanching the pepper.
• Measure out 3 liters of water, add salt, sugar, dissolve, bring to a boil.
• Blanch the pepper in the pot, dipping it in portions. It is not necessary to blanch the pepper for a long time, only to the point that the pepper can be bent freely in half. To do this, you just need to hold the pepper in hot water for a few minutes.
• 
• Put the pepper in a bowl, let it cool until warm so that you can work with it further.
• 
• We put pepper in jars. We take plates of pepper, put it on top of each other, several pieces, and put it in a jar. The pepper should be packed tightly. But, it must be borne in mind that there must still be room in the jar for sufficient circulation of liquid so that the marinade can freely penetrate all the peppers.
• Now we are preparing the marinade for pouring ready-made peppers in jars, and for sterilization.
• Add vegetable oil, vinegar to the boiling marinade, warm the marinade for 1 minute, and you can remove the pan from the heat.
• Pour pepper with the prepared marinade, all the jars at once, and let it brew for about 30 minutes so that the marinade penetrates into all the voids in the jar. Moreover, the amount of marinade in cans may decrease. Then add the marinade from the pan so that the pepper is completely covered with the marinade.
• 
• We put cans on sterilization. Cover the jars with lids (just cover them!), Do not tighten.
• I sterilize canned food cans with steam as shown here: My "cannery" - making life easier when canning at home
• We sterilize jars with a volume of 5 minutes, this is quite enough.
• After sterilization, remove the jars from the pan, tighten the lids tightly, and put them to cool on the lids until they cool completely.
• I do not cover the jars with warm blankets or other warm items. The peppers have already undergone hot shock therapy, so I let them cool down quickly so that the pepper does not overheat inside, and remains intact inside, and not soft "rags".
• 
• I added a little oil just to soften the peppers.
• There is also a little vinegar just to create an acidic environment.
• Try the marinade while preparing it, before pouring it into the jars, then you can still adjust the salt and sugar to your taste.

The dish is designed for

From 4 kg. pepper yield 11 jars of 500 ml.

Cooking program:

handles

Note

That's all! There is no pepper left to eat! All the peppers fit into the jars!
Therefore, I only show inverted cans!
But, judging by the taste of the marinade, the pepper should also be tasty.
I'll tell you about this later, when I take a sample ...

: a-kiss: Pepper is everything to me! Tanya, thank you, took it away!

[Lena]

Lena, to your health!
I specially selected a light marinade for myself so that the pepper was not too hot.
I hope the pepper tastes good

I, too, have been preparing such a pepper for a long time, ordered by my husband, and learned from my mother-in-law to close it. Delicious! Only in my husband's homeland (in the Donetsk region) a special kind of pepper is closed in this way, it looks like an ordinary sweet pepper, but it tastes spicy, I don’t know what it’s called. We don't have this, so I add a couple of hot peppers, ground with a blender, to the pepper marinade. It turns out an approximate version of the Donetsk pepper, but the original is certainly tastier.

[Natasha]

Yes, Natasha, much depends on the properties and quality of pepper in the taste of the finished product
Sometimes you have to combine for yourself - but then the result pleases

Only in my husband's homeland (in the Donetsk region) a special kind of pepper is closed in this way, it looks like an ordinary sweet pepper, but it tastes spicy, I don’t know what it’s called.

Natasha, this pepper is called spicy.
He's a cross between sweet and spicy.
I sometimes manage to buy such peppers in the market.
And this zesty pepper recipe is just perfect!

Yeah, and if it is sharper, then the pepper will be more piquant

I love the combination of peppers and apple cider vinegar! Tanya, thank you very much!

[Olya]

Olya, to your health! In winter everything will do and everything will seem tasty