Canned peppers with cauliflower - a recipe for preparing for the winter with a cold marinade.

I suggest preparing canned peppers and cauliflower for the winter, because... I love that the homemade preparations I prepare for the winter are not only tasty, but also appetizing to look at, as they say, “pleasant to the eye.” This extraordinary and very beautiful three-color pepper preparation is just what a gourmet-aesthete like me needs.

Ingredients: bell pepper, parsley, salt, vinegar, cauliflower
Time to bookmark: Summer, Autumn

Bulgarian pepper

To prepare our homemade recipe, you will need sweet, fleshy red and green peppers and cauliflower. We take everything in equal proportions.

Cauliflower

The cabbage needs to be disassembled into inflorescences, and the peppers must be washed, seeds removed and cut into thin strips.

To make our homemade food look beautiful, we follow the rules for putting food in jars.

At the bottom of the container, first put red pepper, then green pepper, and a third layer of cauliflower. Thus, alternating, fill the pickling container to the top.

To add flavor to the pickles, you can add a little parsley to the layers with green pepper (without disturbing the color scheme).

Vegetables need to be pressed down, and the container should be filled with cooled brine and stored in a cold room.

For the marinade: half a liter of water, half a liter of vinegar (wine or apple vinegar is better) and 80 grams of salt.

In winter, canned peppers with cauliflower, a beautiful tri-color pickle, will delight you with its appetizing appearance and unique taste. A salad of such pickles served on the table will be very well complemented by a few drops of village sunflower oil.

Canned Peppers with Cauliflower

Canned peppers with cauliflower - a recipe for preparing for the winter with a cold marinade.

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