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Marinated bell pepper for the winter
Whole bell pepper pods are canned in three-liter jars. In smaller containers, this will not work, since one brine and long cooling under a warm blanket are used. One- to two-liter jars cool down too quickly. Marinated bell peppers for the winter will eventually become a shell for rice and meat, so it is necessary to achieve a neutral taste. Equal amounts of sugar and salt are used, vinegar is minimized, and fragrant spices are added moderately. When you open a jar, you will get firm, crunchy pods. They can be immediately filled with rice and meat, poured with sauce, and sent to the oven or stewed in a pot. Pods of warm colors: red, yellow, orange are best for preservation.
Caloric content: 36 kcal per 100 grams of the dish.
Ingredients
Show 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
- Since the pepper will be stuffed in the future, for making marinated bell pepper for the winter, select similarly sized medium pods.
- Wash the peppers and at this stage sort out any damaged or wilted pods.
- There is a very convenient device for removing stems and seeds – after rotating the metal ring, a beautiful even hole remains in the pod.
- If there is no large pot on hand, blanch the peppers in small batches: drop the pods into boiling water and cook for three minutes. Do not salt the water, do not cover the pot, the boiling should be moderate.
- Take a sterilized three-liter jar. The first batch of blanched peppers is removed from the pot, pouring out any accumulated water from the pods. The hot peppers are placed in the jar, covered with a sterilized lid. Try to fit all the blanched peppers into the jar without crushing the pods. Slightly shake the jar to help the pods settle comfortably.
- In the empty pot, add bay leaves and allspice.
- Measure out the sugar and salt, scooping the spoons without heaping.
- Pour in 2.3 liters of water. For aroma, you can add a small pinch of dill seeds to the water. Boil the marinade over high heat for 2-3 minutes.
- Pour the hot marinade over the jar with bell peppers, ensuring that all the spices are also in the jar. Then pour in 2 tablespoons of vinegar. The spoon should be deep; if all tablespoons seem flat, measure the vinegar using a measuring cup – you will need 30 milliliters.
- Seal the jar with the peppers, turn it upside down, thoroughly insulate it, and leave it for a day for slow cooling.
- Marinated bell peppers for the winter can be stored in the cellar for about a year. They are intended solely for stuffing; as a salad option, such peppers are not used – they lack sharpness.
