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Pepper in oil and vinegar for the winter

0
176
Kitchen World
Calorie content 32.3 kcal
Portions 2 p.
Cooking time 30 minutes.
Proteins * 1 gr.
Fats * 10.1 gr.
Carbohydrates* 9.1 gr.
* per 100 gr. product
Pepper in oil and vinegar for the winter
Content

The pepper is chopped and cooked for 5 minutes in a marinade of water, vegetable oil, vinegar, salt, sugar, bay leaves and allspice. Then everything is laid out in jars along with pieces of garlic and dill. It turns out to be a very tasty snack.

Ingredients

Cooking process

step 1 out of 7
To begin with, choose firm fresh fruits. It is also better to take multi-colored peppers so that the final preparation turns out to be bright and beautiful. Rinse them thoroughly under running water and dry them on a paper towel.
step 2 out of 7
We remove the seeds from the peppers along with the stalk. Then cut them into large pieces or quarters.
step 3 out of 7
Let's start preparing the marinade. Take a suitable saucepan and pour drinking water into it. Add vegetable oil, table vinegar, salt, granulated sugar, allspice and bay leaf to it. We put everything on fire and bring to a boil. Cook for a couple of minutes, stirring constantly, until the salt and sugar dissolve completely.
step 4 out of 7
We send chopped peppers to the marinade. It is best to do this in batches, since the entire amount of pepper will not fit in the pan and this amount of marinade at a time. Bring to a boil, mix gently and cook for 5 minutes. You can boil the pepper more, then it will become softer.
step 5 out of 7
We prepare banks. First, we rinse them well under hot water with soda, after which we sterilize them in any convenient way (in a microwave oven, steamed or in an oven). Boil the lids separately.
step 6 out of 7
We wash the dill under cool water and let it dry on a paper towel. Peel the garlic and cut it into small pieces.
step 7 out of 7
At the bottom of sterile jars, lay dill and a couple of pieces of garlic. Now we put the Bulgarian pepper tightly there. Put the dill and garlic on top again. Fill the contents of the jars with marinade and roll everything up with sterile lids. We turn the cans upside down, wrap them in a towel or blanket and leave for several hours until they cool completely. We remove ready-made peppers for storage in a cellar or refrigerator. We open in winter and serve as an appetizer for the main course. Bon Appetit!

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