Salted bell peppers - a recipe for salting peppers for the winter.

How to pickle peppers for the winter.

It is necessary to select large, fleshy red and green bell pepper fruits.

We remove the stalks along with the seeds by twisting the stalk and lightly pressing it inside the pod.

Prepared pods without seeds must be thoroughly washed, then immersed in boiling water for a couple of minutes. Quickly remove the pepper from the boiling water and place it in a container with cold water.

When the pepper has cooled, take it out and transfer it to a pickling container. It is advisable that it be a tub or a wooden barrel.

We lay out the pepper in layers so that every 2-3 rows sprinkle with rock salt and arrange with sprigs of dill. Salt should be taken at the rate of 2-3% of the total weight of the pepper.

When all the peppers are placed in a container, leave it overnight so that the peppers release their juice.

After this, the pepper is covered with a wooden circle, on which a pressure is placed according to the calculation: for 10 kg of pepper you need to put 1 kg of weight if you use small containers for pickling. If the container used is large, then half a kilo of cargo is used for the same amount of pepper.

Salted peppers are kept in a cold place, preferably a cellar or basement. It is necessary to check the pressure from time to time and wash off any mold that has formed from it.To prevent mold from forming, before pickling, it is necessary to thoroughly rinse the mugs, bends and the pickling container, and also pour boiling water over them.

Bell peppers prepared by salting in winter can be used for stuffing, as well as for preparing various salads and snacks.