Pickled Peppers with Garlic

Pickled Peppers with Garlic

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Ingredients for Cooking Pickled Peppers with Garlic

  1. Bulgarian pepper 1 kilogram
  2. Pure water 1 liter
  3. Ground black pepper 0.5 teaspoon
  4. Bitter red pepper 1 pod
  5. Bay leaf 3 pieces
  6. Black pepper 5 peas
  7. Garlic 5 cloves (large)
  8. Vegetable oil 0.5 cups
  9. Vinegar 70% tablespoon
  10. Salt 2 tablespoons
  11. Sugar 0.5 cup
  • Main Ingredients Pepper


Saucepan, kitchen knife, cutting board, slotted spoon, fork, tablespoon, kitchen towels, glass jars with lids.

Cooking pickled peppers with garlic:

Step 1: prepare the pepper.

Choose beautiful, ripe bell peppers. Rinse them thoroughly from the outside, and after you cut the seeds, the stalk and remove the white partitions, also from the inside.
Dry the washed peppers and cut them into pieces of any size. That is, you can simply cut each half into another 2-3 parts, or you can, like me, cut the peppers into strips.

Step 2: Blanch the pepper.

Transfer the prepared peppers to the pan, pour 1 liter cold water. Put on medium heat and bring to a boil.

Step 3: pickle the garlic pepper.

While the peppers are boiling, prepare glass jars that have been sterilized in advance, placing garlic cloves, black peppercorns and peppercorn pods sliced ​​into rings on their bottom.
As soon as the water in the pan begins to boil, catch pieces of vegetables from it and place them in glass jars, ramming them tightly.
We do not drain the water in which the peppers were boiled; return it to the fire. Add granulated sugar, salt, butter, black pepper and bay leaves. Bring to a boil, and immediately after add vinegar and remove the marinade from the heat.

Hot marinade, just removed from the stove, pour into jars of pepper. Immediately close the blanks tightly with lids, wrap them in a kitchen towel and leave it on 12-18 hours until completely cooled. After the jar of pickled pepper, you will need to clean it in a cool dark place.

Step 4: serve pickled peppers with garlic.

Pickled peppers with garlic are good for strong drinks, but that’s not all! Use it in combination with fatty meat dishes, prepare complex side dishes, piquant sauces, and simply delight lovers of spicy foods. Compliments are provided to you, and do not be surprised that you will begin to ask for recipes for pickled pepper with garlic.
Enjoy your meal!

Recipe Tips:

- You should not use iodized salt for the preparation of blanks, as bitterness may appear due to it.

- Use only clean, key or bottled water, but not the one that flows from your tap.

- Peppers can be pickled and whole. To do this, they need to be washed, cut off too large a tail, and pierce the flesh in several places with a fork or a toothpick.