Today I want to offer you to pickle Bulgarian pepper for the winter according to a classic recipe. To make the preparation as tasty as possible, choose meaty juicy vegetables. Pepper turns out to be incredibly fragrant, tender and moderately sweet.
Ingredients
- Bell pepper (net weight) – 1.5 kg
- Bay leaf - 2 pcs.
- Allspice (with peas) – 5 pcs.
- Water - 500 ml
- Vegetable oil - 100 ml
- Vinegar (9%) – 65 ml
- Sugar - 150 g
- Salt - 1 art.l.
Step-by-step cooking recipe
Peel the pepper from the seeds and stalks, cut into large slices.
Combine water, vinegar and vegetable oil in a saucepan, add salt, sugar, bay leaf and allspice. Mix everything together and bring the marinade to a boil over high heat.
Place the pepper pieces in the boiling marinade, mix gently, bring to a boil again and boil over low heat for 5 minutes.
Place hot pepper slices in pre-sterilized jars and pour boiling marinade to the top. Roll up the jars, turn upside down, wrap and cool. Store the cooled workpiece in a cool, dark place.
