Preserving stuffed peppers is much easier than it seems at first glance. Unless the filling needs a suitable one, obviously not meat. I offer an incredibly original version with cabbage – an amazing snack for home and guests.
Ingredients
- Bell pepper - 16-18 pieces
- Cabbage - 300-400 g
- Salt - 1.5 tbsp.l .
- Sugar - 0.5 glasses
- Vinegar - 125 ml
- Bay leaf - 2 pieces
- Water - 1 l
- Allspice - 6 peas
Step-by-step cooking recipe
Carefully remove the pepper tails with seeds and chop the cabbage.
Boil the pepper for 7-10 minutes in boiling water over low heat, cool and stuff tightly with cabbage.
Put the peppers in jars.
Boil water with vinegar and all spices, pour pepper and sterilize the jars for another 15 minutes.
Roll up the blank.
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