Bulgarian pepper with garlic for the winter

Bulgarian pepper with garlic for the winter

To cook pepper bulgarian with garlic for the winter, you will need:

Bulgarian pepper — 3 kg
Garlic — 3 heads
Fresh dill — 1 bunch
For marinade:
Sunflower oil — 250 ml
Vinegar — 500 ml
Sugar — 1 tbsp.
Salt — 3 tbsp. L.

How to cook Bulgarian pepper with garlic for the winter:

1. Bulgarian pepper is well washed under running water, dried, peeled from pedicels and seeds, cut into strips or large pieces. In order to make the blank look brighter and more appetizing, it is recommended to use peppers of different colors (red, yellow, green, orange), but this is not the point.

2. Peel the garlic and chop it with a knife.

3. Fresh dill to wash, dry, finely chop. If desired, dill can be replaced with parsley, coriander or other greens to your taste.

4. Prepare (sterilize) jars and lids. From the quantity of products given in the recipe, approximately 5 bottles of 0.7 liters should be produced.

5. Prepare the marinade. To do this, mix the table vinegar, sunflower oil, sugar and salt in a saucepan. Place the saucepan on a fire and bring the liquid to a boil.

6. Chopped Bulgarian peppers portioned in a boiling marinade and cook for 3-4 minutes. Each portion immediately spread in jars, interspersed with crushed garlic and herbs.

7. The remaining marinade after cooking is carefully poured into jars of pepper.

8. Close the cans with lids, roll them and leave them until completely cooled.

In the process of cooking Bulgarian pepper with garlic for the winter, you can also use additional additives, such as the usual bay leaf (1-2 pieces per jar), hot capsicum (a small piece on a jar), cloves, peas.

Bulgarian pepper with garlic for the winter will perfectly cope with the role of an independent snack and perfectly complement the taste of almost any basic dish. Before serving, pepper can be sprinkled with finely chopped fresh herbs.

Enjoy your meal!

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