Pickled pepper without sterilization for winter
Pickled bell pepper is an interesting preparation for a variety of your menu in winter and a good addition to all kinds of salads. Choose sweet, juicy, fleshy peppers of different colors so that the billet turns out not only delicious, but also beautiful.
Ingredients
- Bell pepper - 7 pcs.
- Vegetable oil (refined) – 200 ml
- Vinegar (9%) – 50 ml
- Sugar - 100 g
- Salt - 1 tsp.
Step-by-step cooking recipe
Wash the pepper, peel off the seeds and stalks, cut into slices.
Combine vegetable oil, vinegar, salt and sugar in a saucepan, mix and bring the marinade to a boil.
Place the pepper slices in the boiling marinade, mix gently and cook over medium heat for 7-10 minutes.
Put the hot pepper in pre-sterilized jars and pour the remaining boiling marinade to the top. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. Store the cooled pickled pepper in a cool dark place.
