How to pickle whole bell peppers for the winter - a simple recipe for a tasty and versatile pepper preparation.
Sweet bell peppers are a storehouse of vitamins. How to preserve this healthy and appetizing vegetable and create a supply of health for the winter? Every housewife has her own secret. But pickling peppers with whole pods is one of the most piquant and delicious preparations. And, importantly, the recipe is very quick, requiring a minimum of ingredients.
How to pickle whole peppers yourself.
You need to start the process by washing the pepper and drying it. In order not to disturb the harmony of the beauty of this wonderful vegetable, you don’t have to remove the seeds from it, and you don’t have to cut off the “tails”: you can leave the fruits whole.
Boil the peppers in the brine for 5 minutes. Their color should change and the pods should become soft.
For brine, take 3 liters of vodka - 0.5 liters of 9% vinegar or tomato juice, ½ liter of vegetable oil, one glass of coarse salt and a glass of sugar not filled to the very top.
Quickly, as tightly as possible, fold them into small jars. For this type of bookmark I use liter ones.
We add brine to the peppers, despite the fact that they already fill the container quite tightly.
Roll up the jars while they are hot.
Spicy pickled peppers are an excellent appetizer or addition to soups and stews. You will delight your guests and loved ones by offering fall pickled sweet peppers stuffed with vegetables or meat for lunch.Such whole bell peppers, prepared for future use, will not sit in the pantry and sell out with a bang.
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