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Pickled peppers in Armenian for the winter

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252
Kitchen World
Calorie content 48.5 kcal
Portions 7 p.
Cooking time 90 minutes
Proteins * 1 gr.
Fats * 3.7 gr.
Carbohydrates* 9.6 gr.
* per 100 gr. product
Pickled peppers in Armenian for the winter
Content

The technology of pickling peppers in Armenian does not differ from the usual preparation of pickled peppers for the winter. The Armenian version involves more garlic and always greens: leafy celery and parsley. The pepper for this preparation is chosen from a fleshy variety so that it does not boil over, and it is cut into pieces, so it will fit more into the jar. If you store the pepper in a cold place, you can do without sterilization. Sterilized preservation is well stored at room temperature.

Ingredients

Cooking process

step 1 out of 6
Rinse the peppers well under running water. Then remove the stalks, cut the fruit into 4 longitudinal pieces and remove the seeds with part of the partitions.
step 2 out of 6
Rinse the greens, shake off the water well and cut into pieces. If there is no leaf celery, then it can be replaced with a stalked one. Peel the garlic. To make this procedure faster, you can put it in the microwave for 40 seconds, then the husk will easily separate from the cloves.
step 3 out of 6
In a separate saucepan, cook the marinade from the amount of pure water, sugar, salt, vegetable oil, vinegar and spices specified in the recipe. In the boiling marinade, place the pieces of pepper in portions so that they float freely, and cook them for 5-6 minutes, depending on the thickness of the pepper.
step 4 out of 6
Place the blanched peppers in clean jars in layers, sprinkling the layers with garlic cloves and chopped herbs. In this order, arrange all the peppers in the jars.
step 5 out of 6
Then pour the boiling marinade over the peppers in the jars, filling them to the very top. Then cover the jars and sterilize in a large saucepan for 20 minutes. After sterilization, immediately seal the jars with pepper tightly with lids and check the sealing tightness.
step 6 out of 6
Cool the marinated peppers in Armenian, without covering them with a "fur coat", and transfer to the storage place of your canned food. If the pepper has not been sterilized, then it should only be stored in a cold place.
Delicious and successful preparations!

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