Try this recipe and you will be surprised at how delicious and juicy the pickled bell pepper turns out. Since it is being prepared entirely, several punctures should be made beforehand. They will allow the vegetables not to burst under the influence of boiling water.
Ingredients
- Bell pepper - 2 kg
- Vinegar - 200 ml
- Vegetable oil (odorless) – 200 ml
- Sugar - 180 g
- Salt - 100 g
- Water - 3 l
Step-by-step cooking recipe
Prepare the bell pepper. Pierce with a needle in several places and cut off the excess parts of the peduncle.
In a deep saucepan, mix water, sugar, salt and butter.
Bring to a boil, add whole pepper and boil for 5-7 minutes. Vegetables can be put into the brine in small batches.
Place the finished pepper carefully in the prepared jars.
Mix the remaining brine with vinegar, bring to a boil and pour into jars.
Roll it up, wrap it up with a warm blanket and leave it warm for a day.
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