I want to share my favorite recipe of pickled bell pepper for stuffing. In winter, open a jar of fragrant billets, drain the marinade and fill whole hollow peppers with your favorite filling. Then cook the stuffed pepper in the usual way.
Ingredients
- Bell pepper - 1 kg
- Bay leaf - 1 pcs.
- Allspice (with peas) – 5 pcs.
- Water - 2,2 l
- Vinegar (9%) – 2 art.l.
- Sugar - 1,5 tbsp.l.
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Rinse the bell pepper, cut off the caps with stalks, carefully remove the cores with seeds and partitions.
Blanch the prepared pepper in boiling water for 3-4 minutes.
Fill a pre-sterilized three-liter jar with blanched pepper, cover with a sterile lid.
For the marinade, combine 2.2 liters of water, salt and sugar, add bay leaf and allspice. Mix everything, bring to a boil and boil over medium heat for 1-2 minutes.
Pour boiling marinade pepper in a jar to the top, add vinegar and immediately roll up. Turn the jar upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
