Whole pickled sweet peppers for the winter - a recipe made from multi-colored fruits.

Bell peppers pickled with whole pods are extremely tasty in winter. To make it also beautiful, it is better to prepare it from multi-colored fruits: red and yellow.

Ingredients: bell pepper, carnation, allspice, parsley, Bay leaf, sunflower oil, celery greens, salt, vinegar, black peppercorns, garlic

How to pickle whole peppers at home.

Bulgarian pepper

Select ripe peppers of the same size, wash them well and dry them.

There is no need to remove seeds or stalks.

Cook the marinade from the usual ingredients: vinegar - 2 l, water - 4 l, refined sunflower oil - 250 ml, rock salt - 450 g.

When the marinade for pepper boils and the salt is completely dissolved in it, add spices in the form of 5-6 clove buds, 1-2 pieces of bay leaf, black and allspice - 3-4 pieces each, respectively.

Boil the marinade for another 10 minutes until it becomes fragrant.

Place bell peppers into the boiling marinade in small batches so that the fruits can boil. Keep each batch for a couple of minutes.

Remove the sweet peppers blanched in the marinade to a sieve or colander and let cool.

After cooling, the peppers will become very pliable - they can be packed tightly into liter jars, interspersed with pieces of garlic and chopped herbs (parsley and celery).

The fruits must be pressed down on top with pressure - small saucers from a coffee set will do.

Pour the same marinade over the peppers in which they were cooked.Wait until all voids in the jar are completely filled with hot liquid. If the marinade is not enough, add more.

Cover the full jars with lids; before doing this, remove the saucers, sterilize and roll them with a special machine.

Pickled peppers are best stored in a cold basement or refrigerator.