You will have to work hard on this snack, but the results will be amazing! Pepper stuffed with vegetables is pre-fermented and then sterilized. The voids that form in the jars can be filled with small vegetables.
Ingredients
- Bell pepper - 2 kg
- Cabbage - 400 g
- Carrots - 200 g
- Vinegar - 140 ml
- Bay leaf - 3 pieces
- Black Pepper - 6 peas
- Sugar - 150 g
- Salt - 80 g
- Water - 1,5 l
Step-by-step cooking recipe
Chop the cabbage, grate the carrots.
Mix the vegetables and mash them slightly with your hands.
Prepare the bell pepper: cut off the top with a peduncle, remove the core with seeds.
Stuff the pepper with prepared vegetables and put it in an enameled saucepan of a suitable size.
Boil water, add spices, sugar and salt.
Pour the boiling marinade over the pepper, cover with a lid and set the oppression. For two days, the workpiece should stand in a dark, cool place.
Carefully transfer the stuffed peppers into jars and pour the remaining liquid to the top.
Sterilize for 15 minutes, add vinegar and roll up.
