Pickled pepper
Yellow and warm, like the sun, bright red, orange, sweetish-sour, slightly crunchy, juicy, with a subtle aroma of garlic is a favorite pickled peppers!
Ingredients:
- Bell pepper – 1.5 kg
- Classic marinade:
- Water – 1 l
- Vegetable oil – 5 tbsp
- Vinegar - 125 ml
- Sugar – 100 g
- Salt – 1 tbsp
- Bay leaf – 2 pcs
- Garlic – 3 cloves
- Sweet pepper – 6 pcs
- For the spicy marinade:
- Cinnamon stick – 1 piece
- Cloves – 4 pieces
- Coriander – 6 g
- Allspice – 3 pcs
- Bay leaf – 2 pcs
- Oil – 5 tbsp
- Vinegar – 125 ml
- Salt – 1 tbsp
- Sugar – ½ tbsp
- Water – 1 l
- For the spicy marinade:
- Chili pepper – 1 piece
- Garlic – 4 cloves
- Bay leaf – 1 pc
- Horseradish root – 1 pc
- Salt – 60 g
- Peppercorns – 4 piece
- Vinegar – 125 ml
- Water – 1 l
- Oil – 5 tbsp
- For the honey marinade:
- Garlic – 2 cloves
- Pepper – 2 pcs
- Bay leaf – 1 pc
- Cloves – 2 pcs
- Honey – 1 tbsp
- Salt – 1 tbsp
- Water – 1 l
- Oil – 5 tbsp
- Vinegar – 125 ml
Preparation. Pickled pepper
Tip: if you want the pepper skin is not peeled, and the pulp is not mush – it is important to choose the right variety of peppers for pickling. Varieties of thick-walled pepper “California wonder”, “Nafanya”, “Squirt”, “Yellow bells”. To conservation was bright, choose peppers of different colors.
Cut the peppers and remove membranes. Cut slices 3 cm wide Boil in boiling the marinade for 10 minutes.
Wash and sterilize jars and lids. The pepper into a sieve. In the marinade put the vinegar. Put peppers in jars and pour the marinade over the banks to the brim. Roll up banks and put under the blanket to cool down.
A classic marinade. In a saucepan, combine water, salt, sugar, vegetable oil.
Tip: to make the marinade for the peppers not too liquid, add vegetable oil.
Then add spices for flavor and taste: garlic, Bay leaf, allspice. Marinade bring to a boil.
Spicy marinade. In a saucepan, pour in the water. Add the cinnamon stick, cloves, allspice, black pepper, coriander seeds, Bay leaf, sugar, salt, vegetable oil, vinegar. Bring to a boil.
Spicy marinade. Peel and crush with the flat side of a knife garlic. In the water, add chili pepper, Bay leaf, black peppercorns, chopped horseradish root, salt, vegetable oil, vinegar. Bring to a boil.
Honey marinade. In a pot of water add the garlic, Bay leaf, peppercorns, sugar, cloves, salt, vegetable oil, vinegar. Bring to a boil. Fill the peppers with the prepared marinade, cover, and let cool slightly. Then, before sealing, each jar add the honey.