Canned Pepper Ingredients
- Bulgarian pepper 2 kilograms
- Bay leaf to taste
- Cloves to taste
- Peas (black and allspice) to taste
- Mustard seeds to taste
- Garlic to taste
- Carrots to taste
- Vegetable oil to taste
- Water 2.5 liters
- Vinegar 10% 1.5 cups
- Salt 4 tablespoons
- Sugar 4 tablespoons
- Main Ingredients Pepper
- Serving 6 servings
Saucepan, kitchen knife, glass jars with lids, ladle.
Cooking Canned Peppers:
Step 1: prepare the pepper.
Peppers and seeds should be peeled, rinsed inside and out and pat dry. Cut prepared peppers into large slices so that they fit easily into jars.
Step 2: lay out the banks.
Prepare the glass jars by washing them and drying them, as you usually do for blanks.
Put slices of peppers in jars. Let the slices of vegetables lie tight enough to each other.
In each jar, put on a bay leaf, 3 peas of allspice, 3 peas of black pepper, 1/3 teaspoon of mustard seeds, chopped garlic clove, 3 slices of carrot and 2 tablespoons of vegetable oil.
Step 3: preserve the pepper.
First, prepare the marinade by mixing water with vinegar, salt and granulated sugar in a saucepan. Mix very well so that sugar and salt dissolve without residue.
Pour the resulting marinade into jars with bell pepper and spices.
Close the jars with lids and put them in a pan with a special tray or a dense cloth at the bottom, pour water on 2/3 and put on a slow fire. After boiling water, pasteurize pepper cans for 10 minutes.
Wait until the workpieces have cooled to room temperature, and then remove the peppers in a dark and cool place where they will wait for the right moment.
Step 4: serve canned peppers.
Serve the canned pepper to the table as a snack or as an addition to the main course. Pickled vegetables bring variety to your table and delight you with their taste. Even simple sandwiches with them will become much tastier.
Enjoy your meal!
- From this amount of ingredients, about 6 jars with a workpiece of 900 milliliters each are obtained.