Marinated peppers stuffed with tomatoes and garlic

In the text I post step-by-step photos that will allow you to make the preparation even for the first time - easily and quickly.

Products (for 2 three-liter jars):

• salad pepper – 3 kg;

• garlic – 2 heads;

• tomatoes – 1.5 kg;

• black pepper (peas) – 20 peas;

• bay leaf – 6 pcs.;

• parsley – several sprigs;

• salt – ½ tsp.

For the marinade:

• water – 2.2 liters;

• sugar – 450 gr;

• salt – 3.5 tbsp;

• vinegar – 330 ml;

• vegetable oil - 220 ml.

How to pickle stuffed peppers for the winter

For our homemade peppers, try to choose even ones, without flaws, and preferably, the fruits should be the same size. It is better to choose small and dense tomatoes. The most suitable variety for stuffing peppers is the variety of tomatoes called “slivka”.

And so, to begin with, from a salad pepper washed under running water, we carefully remove the middle (the stalk with the seeds).

Then we need to blanch the peeled pepper in boiling water for two to three minutes. This time is enough for it to become softer and then filling it with tomato slices will be very convenient.

While the pepper is cooling after blanching, we need to wash the tomatoes under running water and remove their stalks. Then cut the tomatoes into four parts.

Next, we need to peel the garlic and cut it into small cubes with a knife.

Add the garlic to the bowl with the chopped tomatoes, add salt there and mix.

Our stuffing filling is ready.

Before you start filling the peppers with the filling, you need to put 3 pieces on the bottom of each of the cleanly washed jars. bay leaf, 10 peppercorns and 2-3 sprigs of parsley.

Then, tightly stuff the peppers with tomato slices and chopped garlic and place them in banks. Just place the peppers in the jar in rows on top of each other.

If there are a few tomato slices left, I usually put them in jars along with stuffed peppers.

Next, we need to prepare the marinade. To do this, dissolve salt and sugar in boiling water, add vegetable oil and vinegar. Fill the jars with stuffed peppers with the marinade.

Let's put them sterilize for 30 minutes (from the start of boiling water in the pan).

After this, we seal our workpiece hermetically and, after cooling, put it away for storage in the pantry.

In winter, we open delicious pickled stuffed peppers, first we feel the unique aroma and, only after swallowing saliva, you can enjoy the unique taste of pickled tomatoes with garlic and bell peppers.

Serve as a cold pickled appetizer. With freshly boiled hot potatoes - simply delicious.