Marinated bell peppers for winter

Whole bell pepper pods are preserved in three-liter jars. In smaller containers, it won't work, as one brine and prolonged cooling under a warm blanket are used. One- or two-liter jars cool down too quickly. Marinated bell peppers for winter will eventually become a shell for rice and meat, so a neutral taste needs to be achieved. Equal amounts of sugar and salt are used, minimizing the presence of vinegar, and mildly adding spicy seasonings. When you open the jar, you'll get firm crunchy pods. They can be immediately filled with rice-meat, covered with sauce, and sent to the oven or stewed in a pot. Pods in warm tones are best suited for preservation: red, yellow, orange.

Calories: 36 kcal per 100 grams of the dish.

Cooking time: 40 minutes.

Yield: 1 three-liter jar.

Ingredients

• yellow bell pepper – 1.2 kg;
• sugar – 3 tsp;
• salt – 3 tsp;
• vinegar 9% - 2 tbsp;
• bay leaves – 3 pcs;
• allspice – 1 tsp;
• dill seeds – ¼ tsp.

Preparation

1. Since the peppers will be stuffed in the future, for the preparation of marinated bell peppers for winter, choose similar-sized medium pods.

2. The peppers are washed, and at this stage, pods with damages and wilted sides are sorted out.

3. There is a very convenient device for removing stems and seeds – after twisting a metal ring, a beautiful smooth hole remains in the pod.

4. If a large pot is not at hand, the peppers are blanched in small portions: the pods are thrown into boiling water and boiled for three minutes. The water is not salted, the pot is not covered, and the boiling should be moderate.

5. Take a three-liter sterilized jar. The first batch of blanched peppers is removed from the pot, pouring out all the accumulated water from the pods. Hot peppers are placed in the jar, and the neck is covered with a sterilized lid. All the blanched peppers are tried to be placed in the jar without crushing the pods. The jar is gently shaken to let the pods settle comfortably.

6. Bay leaves and allspice are placed in the empty pot.

7. Measure the sugar and salt, scooping with level spoons.

8. Pour in 2.3 liters of water. For aroma, a small pinch of dill seeds can be added to the water. The marinade is boiled over high heat for 2-3 minutes.

9. The jar with bell peppers is filled with hot marinade, ensuring that all spices also end up in the jar. Then, pour in 2 tablespoons of vinegar. The spoon should be deep; if all the tablespoons seem flat, measure the vinegar using a measuring cup – 30 milliliters will be needed.

10. The jar with peppers is capped, turned upside down, thoroughly insulated, and left for a day for slow cooling.

11. Marinated bell peppers for winter can be stored in the cellar for about a year. It is intended solely for stuffing; as a salad option, such peppers are not used – they lack spiciness.