nila
So you have a big family, and everyone fell in love with this pepper) therefore it is necessary to grow it on ALMOST production scale
Svetta
Nelya, boiled your pepper, very tasty! Today I walked past the bazaar and saw a gorgeous red pepper at a ridiculous price of 10 UAH. (a little bursting, rejection, not rot!) well, and could not pass by. The result is 2.2 liters.
Palych
svetta, nila, there was left of yesterday's 900gr of pepper (already cut into pieces), different colors. I counted it. Set. Even a little juice! Is there a lot of water? Or wait until it is completely covered with juice? Maybe my peppers are not juicy ... 15 minutes gurgles but only with a finger of liquid at the bottom. ((




Everything, while running and writing the text, everything was cooked))) and the liquid is full, the sales remained from the glass. It turned out as well as rasschiyval exactly at exactly 850g. beautiful screw jar! Again I haven't tasted (((
Vinegar 9% replaced with apple cider + 10ml approximately.
nila
svetta, did not see your report, apparently missed it in the feed. I am pleased that I liked my pepper! Eat to your health in winter!
Palych, and almost missed your message, by thanking me I went into the topic.
Well done, you did everything right and did it yourself!
Yes, at first it seems that there is not enough liquid, but then the pepper itself gives juice and the marinade even remains.
Marika33
Nelya, I haven't counted my seams yet, but I closed sooooo much. Thank you for the recipe! There is still a lot of pepper hanging on the bushes, we need to take it off, it got colder here, I will still close it according to your recipe.
Palych
+ 1kg chopped pepper and 1l. jar, no garlic.))
VitaVM
Nelechka, thank you very much for the wonderful recipe. Once my grandmother made similar peppers, but she was gone and the recipe has sunk into oblivion. Now I have closed the 2 kg portion and yes, this is it. Once again, thank you so much.
Piano
I forgot about oil completely.
I rolled 8 kg, now I'm worried: how will they stand?
nila
Piano, Helen, how is that? It's a shame, of course, and even covered so much pepper. I think it will be your pepper, because honey is a good preservative. But the desired taste will not work. I don't even know what to advise. I reduced the dose of oil, but did not do it without oil at all.
I'm worried about your seams! Unsubscribe later, how are you?
VitaVM, I missed your review! It's great that you restored your grandmother's recipe in your memory :)
Piano
Quote: nila
I'm worried about your seams! Unsubscribe later, how are you?

I report:

Everything is fine, it’s worth not pouting, we eat slowly, delicious, maybe it would be softer with butter, but just slightly boiled (crunches in places) marinated. For dinner, a jar of 0.5 easily flies for two))

Despite the fact that there are stocks of pepper in the freezer that can be fried immediately, this one is still a priority
nila
Elena, Helen, thank you for not forgetting to unsubscribe! I exhaled, the main thing is that I liked it, and you eat with pleasure!
Next year you will close it with butter, compare and choose your own taste. Regardless of whether it crunches or not, it depends on the time of exposure in a boiling marinade. I cooked for the very first time when, overexposed and I had a soft one. The next year, I was undercooked, crunched. But my husband said that he liked the soft one more, so now I am in no hurry to put it in jars.
Marika33
Nelya, we are also happy to eat peppers prepared according to your recipe! Although there is still a fresh one, it no longer goes.
And we love to crunch, I cook lecho like that, so I don't keep it for a long time.
nila
Marina, the month of December, and you still have your fresh pepper
I made the last 6 pieces of pepper a week ago for eggplant caviar, and cut it for borscht. And the other day I opened one bag of frozen peppers, I wanted to sprinkle a sandwich with cheese.
Marishka, of course, everyone has their own taste, and everyone adapts to it. As you like best, of course do so! Here I have no right to give advice
Marika33
Nelya, there is still a lot of pepper, there is also a red one, I need to pick it up and close it with honey.
I also had my own tomatoes, today they cut the last into a salad, and so every day we had fresh ones on the table.
We took them out of the greenhouse at the end of October.
nila
Marina, I have my own sweet pepper usually ends in early to mid-November. But I pick tomatoes at the end of August. Then it makes no sense to keep them on the bushes, the bushes dry out. Usually there are few of them, 3-4 kg of green and brown. They ripen in a box, but they don't go much for food. Mine does not like tomatoes when they ripen in boxes, and refuses to eat them in salads. Therefore, they quickly go to me for cooking, for caviar or some tomato.
But mine and the size of the landings are much smaller than yours. And I don't have a greenhouse, everything grows in the OG.
Marika33
Nelya, we also do not like ripe tomatoes, but in autumn and winter we forget about it and everyone goes to salads. I don’t use these in the blanks.
nila
No, I also don't use it in blanks. They leave for my daily cooking. I can also cut it into sauerkraut along with onions. But just tomato salads don't go too well, we probably gorge ourselves in summer.
alba et atra
Nelya, there are two of your recipes in the magazine for August!

Sweet peppers with butter and honey

nila
Wow, this recipe was also printed! Only an interesting name was put, why such a name
Helen, thanks to you, I will only find out! Thank you for letting me know
VitaVM
Neleskp, again, thank you very much for the recipe, I have already rolled 2 servings
nila
Vita, Thank you! I'm glad you liked these peppers!
And I haven't closed it yet, I'm waiting for good, fleshy, red peppers. There is a lot of my own pepper, but it is not for this rolling, but at the bazaar it is still expensive.
Palych
Nelya, today they closed the jar, I liked it since last year. There was 'battle', your recipe from Admin, in the oven and with aroma_butter. They left me for 300 grams, a lot. Probably it is necessary that at least for a day it would all be soaked, infused, marinated, right? It will cool down and in the refrigerator.
nila
Igor, it's nice that you liked the recipe from last year! Do it this year too! To your health! One jar is nothing, I have at least 10 jars in long winter days!
Palych
Nelya, my wife is a pepper lover, but I don't even like this skin, like a cellophane, you seem to be taking it off? Should they be blanched, poured over with boiling water or boiled for a minute? Tell me. No one wants to bother (I can't hold anything hotter in my hands, can there be some adaptations? What would she do herself)
nila
Igor, well, what are you? I am not skinning! I clean it from the stalk, cut it into 2-4 parts, wash it and boil it. All according to the recipe. Then I catch it with a fork and put it in pre-prepared jars. How many will come in. With such volumes that I close, I also mess with the skins in this recipe. The skins exfoliate themselves when eating, they do not have to be eaten!
Palych
Nelya, you know sho, she tasted the pepper and again she is very sweet or I constantly overdo it with honey or something is missing. Asks for more garlic and less sweetness. If I put just a spoonful of saher and honey (and not 2 + 4 honey), as in the blue marinade, will it not affect the preservation? And if you bake the pepper, then just pour it with hot marinade?
If you put garlic in pieces, then it raw in jars or boiled in a marinade? And if you bake, then together with pepper?
Marika33
Nelya, thanked you many times for this recipe, but it will not be superfluous
Our grandchildren live, only with the baby this time. So our Sofiyka really liked the peppers, she eats them with pleasure, she loves them very much. And we are happy. I closed a lot of them the year before last, I was afraid that they would be late, they would leave quickly. So we will prepare fresh ones, God willing.
nila
Palych, Igor, I'm sorry, I missed your questions, I didn't follow the topic. I hope you did it yourself and did everything as you liked!
marika33, Marina, it's great that the recipe continues to delight your family! I am especially happy for little Sofiyushka, such a little girl has already appreciated this dish
Marinochka, thank you for another nice report!

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