Pickled peppers with parsley and black pepper

Pickled peppers with parsley and black pepper

Category: Blanks

Ingredients
Bulgarian sweet pepper multicolored	from 5 kg
Garlic
Parsley
Black peppercorns
Marinade:
Water	1L
Sunflower oil	250ml
Vinegar 9%	250 ml
Sugar	250 g
Salt	1 tbsp. the spoon

Cooking method

• This recipe has been in our family for many years. Pure pepper flavor, not clogged with spices.
• Convenience in the multiplicity of components, and an arbitrary amount of the required pepper. We twist as much as there is. Usually we cook it 2-3 evenings. One filling was done, and in it you can cook at least 30 kg of pepper. The consumption of the marinade itself in jars is very small. I usually prepare a marinade for 2 liters of water, and this amount is enough to cook 20-30 kg of pepper.
• Wash the pepper, remove the seeds, and the membranes inside. We remove the ring near the stalk, you need to get an even cut, otherwise it does not fit well into the jars later, leaving a lot of voids.
• Peel the garlic, rinse.
• Rinse and dry the parsley.
• 
• Wash cans, sterilize in a convenient way, I do it in the microwave. Thanks to HP, they taught me this method here.
• At the bottom of the jar are a few peas of black pepper, a few sprigs of parsley, 5-6 chunks of garlic
• 
• Pour water and all the ingredients of the marinade into a large saucepan. Boil.
• Dip the prepared pepper. Blanch for 5 minutes after boiling, so that the pepper becomes soft, but does not boil softly.
• 
• We put the pepper tightly in the jar.
• There is a lot of pepper. We alternate different colors, it does not affect the taste, but the cans look more beautiful this way.
• Half the can was packed. Pour in a ladle of marinade, and fill in all the voids, you need to expel all the air from under the peppers.
• 
• We put a layer of parsley and a few cloves of garlic.
• We fill the jar to the top with pepper. Fill with marinade. Above, a few more parsley sprigs. We remove air.
• We close it with a lid, you can screw it, you can turn it on. Turn it over and under the blanket until it cools completely.
• This pepper is great in the apartment.
• In winter, it flies away with a bang. And the banks are very summer and cheerful with him.

The dish is designed for

5 cans of 1L

Time for preparing:

2 hours

Note

[Natalia]

Natalia, an interesting recipe, you need to try such a pepper, thanks. and the vinegar in the recipe is 6% or 9%?

[Oktyabrinka]

Oktyabrinka, vinegar 9%. Corrected in the recipe.

Try it. Everyone who tries it with us is asking for a recipe.

[dana77]

dana77, and parsley is not cooked? Do you need to sterilize the jars?

[Mila Sweetheart]

Mila Sweetheart, for many years I have been doing exactly as described in the recipe. The boiling marinade is sufficient to preserve the workpiece.
Stored in the apartment, in the closet.