Canned peppers without sterilization for the winter

Preservation of sweet pepper for the winter in this way will take a minimum of time and effort, since it is done without sterilization, and it will be stored for a very long time even at room temperature. If for cooking you choose a good dense bell pepper of different colors - it will turn out not only delicious, but also very beautiful.

The pepper prepared according to this recipe has a wonderful aroma that will remind you of summer on cold winter days. Such a bright and juicy workpiece will serve as a good side dish and decoration of dishes.

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From this quantity of products, 3 jars of pickled pepper each of 800 g will come out.

Ingredients:

How to prepare bell pepper without sterilization

Wash the pepper and cut each into 4 parts (after removing the seeds).

Put all the slices of pepper in a large bowl, add water, put sugar, salt, vinegar, sunflower oil in it and put it in a boil.

During boiling, mix the upper and lower layers of pepper slightly so that they evenly warm up.

After boiling, boil pepper slices for about 15 minutes (until they are partially softened). Then pre-sterilized jars fill with pepper, pour boiling marinade and roll up, then turned upside down.

After the lids are closed, it is advisable (for additional sterilization) to wrap the jars with a warm cloth (such as a blanket) and leave to cool.