Kitchen appliances and utensils
- a stove or hob;
- knife;
- cutting board;
- plates / bowls for products;
- banks;
- pan;
- sealing key.
Ingredients
- Pepper - 3 kg
- Water - 1 L
- Vegetable oil - 250 ml
- Salt - 2 tbsp. l
- Vinegar - 150 g
- Honey - 250 ml
- Allspice peas - 20 pcs.
- Carnation - 4 pcs.
- Bay leaf - 2 pcs.
Step cooking
After acquiring all the necessary ingredients, proceed to the cooking process. It is implemented according to the following scheme:
- Wash and peel 3 kg of bell pepper.
- Slice the pepper into 4 pieces.
- Pour 1 liter of water into a deep pan, add 250 ml of vegetable oil, 250 ml of liquid honey, 2 tbsp. l salt, 2 bay leaves, 20 pcs. allspice peas and 4 buds of dried cloves. Mix everything, put on fire and bring to a boil.
- Once your mixture has boiled, boil it for another 2 minutes, and add 150 ml of vinegar.
- In the resulting composition, send half the prepared pepper and bring everything to a boil over high heat. Then reduce heat and simmer still 3 minutes. Turn off the fire.
- Take a clean and dry jar and put pepper in it.
- Turn the hotplate under the pan again and send 2 half the pepper into it. In the same way, boil everything and distribute the finished vegetable in jars.
- Mix the marinade remaining in the pan and pour into each jar to the very top.
- Next, cover the banks with lids, take a pan with a wide bottom. Put a piece of cloth at the bottom of the container and place your cans on top. Pour hot pot over the shoulders of the cans and set on fire. Bring the water to a boil.
- After boiling, reduce the heat and let the banks sterilize for 5-7 minutes. After that we pull out the cans and roll them with a seaming key.
- Wrap finished jars well and leave to cool completely.
Video recipe
The taste of pepper in oil for the winter can be significantly transformed. How to do this, experienced professionals will tell you in the video below.
Using the recipe presented in the article, as well as using other ingredients for preserving pepper in oil, share your experience. Leave your comments after the article, thereby helping other inexperienced culinary specialists develop their talents.
Loading...