Delicious pickled peppers for the winter in Asian style

My simple and proven recipe with step-by-step photos will help you prepare delicious pickled peppers for the winter in an Asian style.

For the preparation we take:

• 3 kg of sweet pepper;
• 1.5 liters of water;
• 3 thick cloves of garlic;
• a tablespoon of grated fresh ginger;
• 2 teaspoons dry curry mixture;
• a handful of cloves;
• a handful of sweet peas;
• half hot pepper.

For the marinade:

• 3 tablespoons salt;
• one glass of sugar;
• one glass of 9% vinegar;
• one glass of refined sunflower oil.

How to pickle peppers for the winter with oil

First, wash and remove seeds and membranes from 3 kg of sweet pepper.

In a saucepan with the marinade, finely chop the parsley, garlic cloves into petals, add a tablespoon of grated fresh ginger, dry curry mixture, a handful of cloves and sweet peas, grind half of the hot pepper along with the seeds. If desired, you can add bay leaf.

Blanch the pepper in boiling water for 3 minutes and, after draining the water, let it rest in a saucepan with a lid.

At the same time, bring the marinade to a boil and keep it over low heat.

Meanwhile, put the pepper in the jars.

Large, fleshy peppers can be cut lengthwise into two halves for convenience. Smaller seasonal ground bell peppers do not need to be cut. Gently press down the layers of pepper with something to fill the jar more tightly.

Pour boiling marinade and seal the jars with lids.

Hermetically sealed jars are stored both in the refrigerator and at room temperature.

In winter, delicious pickled peppers are served as part of a mixed vegetable platter as a cold appetizer or a side dish for meat.

It is good with rice, mashed potatoes, buckwheat noodles. Try it on whole grain toast with a second layer of roast beef or mozzarella. Add pickled peppers to the stewed vegetables in the last minutes of cooking for a spicy accent. And two or three tablespoons of the remaining marinade can be added to borscht, meat stew, or sprinkled with them on a salad of fresh vegetables. Bon appetit!