This recipe allows you to marinate whole bell peppers for the winter, preserving its useful properties and natural taste. In winter, such pepper can be used as a semi-finished product for cooking a variety of dishes: salads, stews, gravy, borscht and soups.
Ingredients
- Bell pepper - 1 kg
- Bay leaf - to taste
- Black Pepper (peas) – to taste
- Water - 3 l
- Vegetable oil - 1 glass
- Vinegar (9%) – 1 glass
- Sugar - 1 glass
- Salt - to taste
Step-by-step cooking recipe
Rinse the pepper and prick each with a fork in several places.
Prepare the oil marinade. Pour water into a saucepan, add salt, sugar, vinegar and vegetable oil. Stir and boil until the salt and sugar dissolve.
Lower the prepared whole peppers into the boiling marinade. Cook over low heat until tender (15-20 minutes).
Fill pre-sterilized jars tightly with pepper, pour boiling marinade to the top of the jars. Roll up the jars, turn upside down, wrap and cool. Store the cooled workpiece in a cool, dark place.
