Marinated pepper - general principles and methods of cooking
In recent years, vegetable store counters resemble real traffic lights - red, yellow, green vegetables fill the counters. Among them attracts the attention of pepper - Bulgarian, vegetable, sweet, capsicum, paprika. This is a very useful vegetable, a real pantry of vitamins. Knowing this, the hand is still trying to buy it and immediately prepare it. Breeders from Bulgaria brought new species. In fact, different colors of pepper are different varieties. All of them are called “under the string” filled with useful substances, each “color” is different.
Pepper is a plant of the family Solanaceae, its fruits. Homeland plants - America, and he grew up in Mexico, Colombia, Central America. In the 16th century it, along with other vegetables, was brought to Europe, spread across the territory of the Middle East. Prepare it in all available ways. With the advent of cans that can be rolled up with lids, they began to pickle it and keep it for a long time even at room temperature. Marinating is a method of canning with the addition of acetic or citric acid. Together with salt and spices, marinade inhibits the action of microorganisms. Marinated pepper is a deliciously appetizing snack, a real ready-made salad on any table.
Pickled Peppers - Food Preparation
For marinating, fruits of green and red color with fleshy walls are best suited. Pepper with a rigid wall is not suitable, it is better to simmer, fry or stuff. Well wash the banks, sterilize them. Sterilize the blanks in a saucepan, place the cloth on the bottom. Make sure that the temperature of the cans coincides with the temperature of the water, so that the banks will not burst. Cover the jars with lids and do not slide up to the blockage.
Pickled Peppers - Best Recipes
Recipe 1: Sweet pickled peppers with horseradish
Beautiful spicy snack with horseradish, her colorful look warms up her appetite. Excellent preparation with savory taste, ideal for decorating the holiday table.
Ingredients: Sweet pepper (1 kg), salt, grated horseradish root (tinted with beet juice), bay leaf, vinegar (200 ml, 3%), onions (2-3 heads), allspice, sugar (1 spoon), a few clove buds. Method of preparation
Peel large fleshy fruits from stalks and seeds. Bake in the oven, tightly pressing the roaster lid. Leave the pepper overnight so that he will pour the juice. Lay out in layers, alternating horseradish with pepper, top with pickled onion ringlets. Between the layers spread out bay leaf and spices. Drain the formed juice, boil with pepper and cloves cool, strain and add vinegar and vegetable oil. Pour the pepper, leave for 10 days. Before serving, make a salad - chop the peppers into rings and pour the marinade.
Recipe 2: Marinated Pepper with Mushrooms
This snack can not be called winter blanks - there is absolutely no vinegar. Yes, and eaten immediately. As an acidifying element use citric acid and lemon juice.
Ingredients: Large red Bulgarian pepper (1 kg), mushrooms (500 grams), vegetable oil, honey (2 tablespoons), juice of half a lemon, garlic (3-4 cloves), white pepper powder ( 1/2 teaspoon), citric acid (pinch), parsley.
Method of preparation
Peel the pepper, cut into strips, fry a little over high heat and cool. Add acid and salt to boiling water, boil some mushrooms. Rinse with cold water through a colander. We cut the mushrooms into plates, mix lemon juice, garlic, garlic, salt, pepper, and liquid honey. Chop the parsley. Mix the ingredients with the marinade, put in the fridge for a day. Feeding, you can add some apple cider vinegar.
Recipe 3: Bulgarian pickled peppers with honey
A large batch of salads for the winter. Nobody can refuse from sweet and sour peppers on a festive or dining table. Honey taste of pickled pepper is very tasty. Try it!
Ingredients: sweet pepper (6 kg), chili pepper (2 pcs), black peppercorns, bay leaf. Marinade: water (1 liter), vinegar (9%, 1 cup), vegetable oil (1 cup), sugar (300 grams), honey (2 glasses of 200 grams), salt (8 tablespoons without a slide).
Method of preparation
Peel the seeds, cut into 4 parts. Peel the garlic, cut into plates or parts in half. Cook marinade: mix water, vinegar, honey, salt, vegetable oil and pepper. At the end add a bay leaf and remove the foam. Put the prepared pepper in marinade in pieces, cook for 7 minutes. We spread the blanks in sterilized jars, perelaivaya garlic, and pour boiling marinade. It should cover the pepper on 1 cm. We roll metal covers. Cool This recipe is designed for 7 floor liter jars.
Recipe 4: Pickled Peppers with Zucchini in Mustard
Mustard sauce gives the dish a savory taste, completely without bitterness. The resulting salad has a sweet and sour taste, slightly sharp, sweetish. This is a great addition to a side dish or meat.
Ingredients: sweet pepper (3 kg.), Onion, zucchini (2 kg), ice cubes (300 grams), salt (100 grams) garlic (3 cloves).
Marinade: dry mustard (1.5 tablespoons), sugar (200 gr.), Water (half a liter), tarragon dry (1.5 tablespoons), vinegar (6%, 250 ml), a pinch of saffron.
Method of preparation
Let's wash the vegetables. Squash slices, peppers cut into rings. Grind peeled garlic. We put everything in a bowl, add salt, ice cubes. Insist 3 hours. Drain the water from the bowl, put it in a jar in layers. In a skillet, combine vinegar, water, mustard, tarragon, sugar and saffron, bring to a boil and pour hot marinade. Cork the jar, turn it over and cool it. Store in a cool place.
Pickled Peppers - Useful Tips from Experienced Culinary Specialists
- The unique composition of sweet pepper after heat treatment retains useful substances, so it is useful in any form, including pickled. Interesting conclusions made by scientists of the University of Kansas.
- The use of pepper has a beneficial effect on smokers and people who are forced to be in a smoky room (passive smokers). Cigarette smoke contains a large amount of carcinogens that cause vitamin A deficiency. Sweet peppers are rich in this particular vitamin, it reduces the likelihood of cancer in this risk group.
