Pickled Peppers for Winter
Description
A simple way to stock up for the winter. In winter, when we miss fresh vegetables and fruit so much, and stores sell their tasteless imitations, it is such a pleasure to open a jar of preserves and enjoy the amazing taste of summer vegetables. Tomatoes and cucumbers are, of course, a must for canning, but I also love peppers, so I want to share with you a recipe for peppers in brine for winter. This is one of the simplest and tastiest ways to preserve this vegetable for later, so you will easily manage everything, and in winter your shelves will hold jars of aromatic, juicy peppers. You can serve them as a tasty addition to everyday meals, or put them on a holiday table so guests can truly appreciate your culinary skills. So when the vegetable ripening season begins and you start making various preserves, do not forget this simple recipe for peppers in brine for winter—it will certainly come in handy. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
First, remove the stem and seeds from the pepper and rinse it thoroughly under cold water.
- 2
Step 2
Then cut the pepper into wide strips.
- 3
Step 3
Pour the tomato juice into a saucepan.
- 4
Step 4
Add salt, sugar, vinegar, and spices, and place the pot on the heat.
- 5
Step 5
When the liquid comes to a boil, add the chopped pepper to the pot and pour in the vegetable oil. Cook everything for 15 minutes.
- 6
Step 6
When the time is up, pack the peppers into sterilized jars and seal with boiled lids. Turn the jars upside down, wrap them in a warm blanket, and leave until completely cooled. Store lecho in a cool, dark place.