Pickled sweet pepper for winter without sterilization
Pickled pepper is an appetizer that “flies away” in two counts in winter! It can be served with any dishes, used as a filling for unsweetened pastries, added to salads and gravies. Colorful pepper slices will decorate any table - casual and festive.
Ingredients
- Bell pepper - 750 g
- Onion - 50 g
- Mustard Seeds - 2 tsp.
- Water - 500 ml
- Vinegar (9%) – 30 ml
- Bay leaf - 2 pcs.
- Carnation - 4 pcs.
- Black Pepper (with peas) – 10 pcs.
- Sugar - 30 g
- Salt - 30 g
Step-by-step cooking recipe
Wash the pepper, peel off the seeds and stalks, cut into slices.
Fill pre-sterilized jars tightly with pepper slices.
Boil water and pour boiling water over pepper in jars. Cover the jars with sterile lids and leave to warm up for 7-10 minutes.
Drain the water and pour the pepper in the jars again with new boiling water. Cover and leave for 7 minutes. Then drain the water, we won't need it anymore.
For the marinade, combine 0.5 liters of water, salt and sugar. Add the bay leaf, peppercorns, cloves, mustard seeds and sliced onion. Stir, bring to a boil, then add the vinegar and remove the marinade from the heat.
Pour boiling marinade pepper in jars to the top. If they fit, you can put onion slices from the marinade on top of the pepper. Roll up the jars, turn upside down and leave to cool completely. Transfer the cooled workpiece to a cool, dark place for storage. The pickled pepper will be ready for use in a month.
