Among all canned pepper recipes, this version with garlic and cilantro occupies a special place in my list of favorites. The best traditions of Georgian and Caucasian cuisine are intertwined with the familiar secrets of our mothers and grandmothers.
Ingredients
- Bell pepper - 1.5 kg
- Cilantro - 1 bundle
- Parsley - 1 bundle
- Basil - 1 bundle
- Dill - 1 bundle
- Garlic - 20 teeth
- Chili pepper - 1 piece
- Water - 3 l
- Salt - 3 tbsp.l.
- Sugar - 6 art.l.
- Vinegar - 10 art.l.
- Allspice - 12 peas
- Vegetable oil - 150 ml
Step-by-step cooking recipe
Coarsely chop the pepper. Chop all the herbs, garlic and chili, and arrange them in sterilized jars.
Bring water with salt and sugar to a boil, add oil, vinegar and spices, and boil a little.
Put the pepper in the marinade and boil for 3 minutes after boiling.
Arrange everything in a jar, pour in the marinade and roll up.
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