Pickled sweet bell pepper with parsley and garlic for the winter

For canning, it is necessary to take ripe (best of all red) bell peppers, fleshy with thick walls. It should be washed and then dried.

After that, remove the stem, remove the remaining seeds and cut into several pieces (pepper is well placed in the jar, cut into 4-6 pieces).

The cloves of garlic need to be peeled, washed and cut into small pieces (if you are reluctant to fiddle with garlic, it can be cut into large pieces).

Parsley branches should be washed well and finely chopped. For convenience, chopped parsley and garlic are better placed in separate plates.

When the vegetables are cooked, you can start cooking the marinade. To do this, pour vegetable oil and vinegar into a saucepan with water, add sugar, salt, mix and boil until the bulk ingredients are completely dissolved.

Ready marinade should be poured into a large saucepan (so that chopped pepper fits in it), pour sweet bell pepper into it, mix gently and put on fire.

Do not be alarmed if it seemed to you that the marinade is small, during the cooking process the pepper will gradually settle, and the marinade will even be redundant. You need to cook pepper, stirring occasionally, 5 - 7 minutes from the moment of boiling.

At the bottom of the previously washed and sterilized jars, pour a little chopped parsley and chopped garlic.

After the pepper is ready, put it in jars, pouring garlic and parsley, as in the photo.

Fill the jars with pickled pepper tightly to the brim. Boil the marinade and carefully pour them into each jar.

Cans are tightly sealed with pre-boiled lids.

Then turn them over and wrap them up to complete cooling (as a rule, the banks cool on the second day after preservation).

Ready pickled peppers need to be stored in a cool place, best in the cellar.

Bon Appetit!