I offer you a simple and quick recipe for pickled bell pepper in oil. The snack turns out to be beautiful and fragrant, pepper slices perfectly retain their shape. In winter, such a preparation will perfectly complement both the festive menu and the daily diet.
Ingredients
- Bell pepper - 2,5 kg
- Black Pepper (peas) – 7 pcs.
- Allspice (with peas) – 5 pcs.
- Water - 400 ml
- Vinegar (9%) – 60 ml
- Vegetable oil (refined) – 100 ml
- Sugar - 4 art.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Peel the bell pepper from the seeds and stalks, cut into large slices.
Put salt, sugar and both types of peppers in a saucepan. Pour in vegetable oil and water, mix, bring to a boil over low heat. Enter the vinegar, mix.
Place the pepper slices in the boiling marinade, add the crushed garlic and cook the billet over low heat under the lid for 5 minutes after boiling.
Pack boiling bell pepper in oil in pre-sterilized jars, seal tightly, turn upside down, wrap and cool. Store the cooled workpiece in a cool, dark place.
