Marinating bell peppers
Description
I'm sharing a time-tested recipe for marinating bell peppers. Essentially, the method is no different from pickling other vegetables such as zucchini or eggplants. But on their own, the peppers can turn out overly "pickled," so you won't fully taste their flavor. That's why I still recommend preserving them together with cucumbers or tomatoes: "as a set," they turn out truly delicious. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Pre-sterilize the jars. Layer in well-washed and cleaned vegetables: pieces of onion and carrot, slices of hot pepper, garlic cloves, and dill parts. All ingredients are listed for a three-liter jar, so feel free to add both the pepper and tomatoes here as well.
- 2
Step 2
2. Pack all the vegetables almost to the very top. Pour in boiling water, leave for half an hour, then drain. Repeat the boiling-water procedure three times. This is needed so the jar does not burst.
- 3
Step 3
3. Final step — make the marinade. This last time, do not pour out the boiling water from the jar; pour it into the pot instead. Bring the water to a boil again with sugar and salt. When it boils, remove from the heat, add the vinegar, and stir. Fill the jars and seal them for winter storage.
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Step 4
4. Store until fully cooled, wrapped in blankets. Then you can move the jars to the basement or cellar. That's it!