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Pickled bell peppers with butter, sugar and vinegar for the winter

0
210
Kitchen World
Calorie content 42.3 kcal
Portions 2 p.
Cooking time 60 minutes
Proteins * 1 gr.
Fats * 4.1 gr.
Carbohydrates* 9.1 gr.
* per 100 gr. product
Pickled bell peppers with butter, sugar and vinegar for the winter
Content

Winter harvesting of pickled peppers with sugar, vinegar and oil is the easiest and fastest way to preserve this vegetable. It doesn't need a lot of ingredients and sterilization. The pepper retains its natural aroma, flavor and texture. The recipe is convenient for preparing a large batch of pepper for the winter by the end of summer, when there is a lot of this vegetable and it is red, juicy and fleshy.

Ingredients

Cooking process

step 1 out of 6
For this blank, sterilize the jars in any way and boil the seaming caps. Peel the fruits of red pepper from seeds, stalks and white partitions. Then rinse the peppers well with cold water and cut into longitudinal slices. Rinse the selected herbs with water and chop finely. Cut the peeled chives into slices.
step 2 out of 6
Then, in a separate saucepan, it is more convenient to take a wide one, cook the marinade from the amount of pure water, vegetable oil, sugar, salt and spices specified in the recipe. Boil the marinade for 3 minutes, dissolve the vinegar in it.
step 3 out of 6
Transfer the prepared pieces of pepper to the boiling marinade. Cooking peppers in a marinade, especially with a large amount, can be portioned. Cook the peppers for 2 minutes and add chopped garlic and herbs.
step 4 out of 6
With this addition of spices, cook the peppers for another 4 minutes.
step 5 out of 6
Then, using a fork, transfer it compactly into sterile jars along with garlic and herbs. Bring the marinade to a boil again and pour the peppers in the jars, filling them to the very top.
step 6 out of 6
Immediately seal the jars hermetically with boiled lids. Then put them on the lids and cover with a warm blanket until completely cooled. Peppers pickled according to this recipe are well stored anywhere, just not in the light.
Delicious and successful preparations!

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