Pickled instant bell peppers

15.09.2018 Winter blanks

So the preservation season has come, when on the shelves of shops and vegetable markets less and less, but in banks there are more and more. We offer a very simple recipe for quick winter pickled bell peppers. Canned peppers will be an excellent snack and will suit any dish. Many housewives close more than one kind of sweet pepper and lecho, but this recipe does not require additional effort and expense, and the pepper is tasty, sweet and juicy.

What you need for pickling:

sweet bell pepper - 3 kg;
peppercorns - a couple of pieces.
salt - 1 tbsp. a spoon;
sugar - 1 cup;
sunflower oil - 1 cup;
vinegar - 1 glass;
water - 1 liter;
bay leaf - 2-3 pcs.

How to cook pickled bell peppers

Cooking peppers is easy enough. To get started, take sweet pepper, wash it thoroughly under running water and clean the seeds inside. Peppers can be closed whole, but it is more convenient when they are cut into slices. So for convenience, cut the peppers along and set aside in a separate bowl.

chop the peppers lengthwise and set aside in a separate bowl

At this time, in a separate pan, we begin to prepare the marinade for our peppers. Pour a liter of water, add our salt, sugar, pepper, lavrushka, vinegar and oil to it.

While the marinade is boiling, we sterilize the jars. The easiest way to do this is in the microwave. We take the required number of cans, fill each half with water and put on heating in the microwave for ten minutes.

When the marinade boils, immerse a third of the pepper in it, let it boil for 5 minutes.

And then we put it in a jar. Pour marinade and close.

put peppers in a jar and fill with marinade

So do to the end with all the peppers.

Ready closed jars must be wrapped before cooling, and then put in a cool place. Pickled peppers are ready for the winter. They will always be the way to the New Year's table, and also come in handy for snacks or dressings.