2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Undoubtedly peppers are one of the most consumed and useful vegetables. With the approach of autumn the aroma of roasted peppers more and more often it begins to be felt by homes. The field for making delicious peppers is quite wide - stuffed peppers with minced meat and rice, burek peppers, stuffed peppers with eggs and cheese, mish-mash, fried peppers with tomato sauce, and why not just a salad with peppers and onions for your favorite drink.
It is preferable for canning to choose fleshy red peppers.
Canned peppers without peeling
The first option for canned peppers that we will offer is for unpeeled roasted peppers in jars. You need pepper and salt.
We clean the pepper and bake it. Arrange in jars each pepper, after it is baked, salt with 1 tsp. salt, close with caps and sterilize for 30 minutes after boiling the water.
Canned peeled peppers
Photo: Tsvetomir Nikolov
It can also canned peeled peppers. The procedure is the same - just peel the pepper, arrange it tightly in the jar and sterilize for 20 minutes.
Canned peppers without sterilization
Photo: Annabel
The second option is peppers without sterilization. For this you need peppers, salt 2 aspirin.
At the bottom of each jar put one aspirin, arrange the peppers immediately after roasting, add salt and top with crushed aspirin. Turn the jars upside down and leave to cool.
Canned pickled peppers
For the recipe for pickled whole peppers you need:
Fleshy red peppers - 8 kg
Water - 1 liter
Vinegar - 1 liter
Sugar - 500 g
Salt - 250 g
Oil - 250 ml
Put the water, vinegar, sugar, salt and oil in a saucepan. Put on the stove. Once it boils, dip the peeled peppers for a few seconds. Take them out with a slotted spoon and arrange in jars. Distribute the marinade evenly in all jars.
Marinated roasted pepper salad
Another option for canning peppers for the winter is ready marinated salad of roasted peppers. Prepare:
Peppers - 5 kg
Garlic - 2 heads
Sugar - 1/2 tsp.
Vinegar - 1/2 tsp. guilty
Oil-3/4 tsp.
Parsley
Sol
Wash and clean the pepper from the seeds. Bake it and put it in a dish with a lid to stew. Then peel it and let it drain. During this time we prepare the marinade. In a deep saucepan, mix the sugar, vinegar, oil and salt. Stir well to melt the salt and sugar.
Cut the peppers into pieces and add to the marinade. Add the chopped parsley and garlic, stir again. Distribute the pepper salad in jars, close with lids and sterilize for about 20 minutes.
These are some of the most preferred and prepared options for canning peppers from our grandmothers and mothers.
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