In almost every Armenian family a large amount of hot and sweet pepper is closed for the winter. Bulgarian pepper in Armenian is preserved in large chunks or even whole with the addition of a large amount of fresh herbs and garlic. This appetizer looks appetizing. Red pepper with juicy greens in winter seems especially bright, fresh and seductive. Once on the holiday table, this dish is unlikely to be ignored.
The process of making pepper in Armenian has certain characteristics, without knowing which the snack, even if it turns out to be tasty, will not have organoleptic characteristics characteristic of the Armenian snack. Violation of the technology of canning can lead to the fact that the snack will quickly deteriorate, even before reaching the winter.
- For the preparation of sweet pepper Bulgarian fruits are chosen in red. The color of vegetables does not always matter, but in this case this characteristic must be taken into account. But in size fruits can be both large and small. Small stuffed and closed entirely, cut into halves or quarters (lengthwise). Finely chop the fruits of pepper for preservation according to Armenian recipes is not accepted.
- According to the traditional technology, pepper is “bathed” in the marinade, laid out in cans, sprinkled with herbs and garlic, then poured with boiling marinade and sterilized. If the pepper is closed whole, greens with garlic lay inside the fruit. Filling with this will require more, but the yield of snacks will be great.
- Marinades are evenly poured over the banks, as it may not be enough for a while and it will be necessary to add boiling water to the banks.
- There are recipes by which Armenian pepper can be prepared without sterilization, but then the appetizer is less appetizing, because the greens in it take on a more faded appearance.
- Garlic cloves for pepper in Armenian are usually not cut, but if the cloves are very large, they can be divided in half with a knife.
- To prevent the banks from bursting during sterilization, a towel is placed on the bottom of the pan. Water is poured into the pot barely warm or at room temperature, the use of hot or cold water is not allowed.
- Whether to sterilize banks before filling them with pepper is up to the hostess. On the one hand, peppers are not capricious and for their preservation it is enough to sterilize the cans along with the snack. On the other hand, pre-sterilization of containers reduces the risk that the snack will spoil ahead of time. If the recipe does not provide for sterilization of peppers in jars, it is necessary to sterilize them before filling the finished snack. Lids need to be boiled anyway.
Armenian pepper should be stored in a cool place. This may be a cellar, basement, unheated storeroom.
Bulgarian pepper in Armenian pieces
Composition (for 6-7 l):
- sweet pepper (red) - 6 kg;
- water - 1 l;
- garlic - 0, 3 kg;
- parsley - 100 g;
- cilantro - 100 g;
- celery stalk - 100 g;
- salt - 120 g;
- sugar - 120 g;
- table vinegar (9 percent) - 100 ml;
- bay leaf - 6 pcs .;
- black pepper peas - 18 pcs .;
- Allspice - 12 pcs.
- Peppers wash. Remove the stalk with seeds. Cut the fruit along into quarters.
- Garlic cloves clean.
- Wash greens, put on a towel, wait until it dries. Coarsely chop with a knife.
- Wash jars and lids with soda. Boil lids. Banks for reliability can also sterilize.
- Combine water, salt, sugar. Bring to a boil.
- When salt and sugar dissolve completely, add oil and vinegar, mix. Place laurel and peppercorns in the marinade.
- When the marinade boils, put the first batch of pepper (about 1 kg) into it. Blanch for 2-3 minutes.
- Take out the pepper with a slotted spoon, spread it on prepared cans. Top with a large shchipi of each type of greens and 2-3 cloves of garlic.
- Boil the next batch of pepper in the marinade, place it in a jar, cover with greens, add garlic.
- Continue to fill the jars with the pepper blanched in the marinade, sprinkling it with greens, shifting garlic. Top layer to put the greens and garlic.
- Marinade bring to a boil. Catch from it the pepper and leaves of laurel, spread on the banks.
- Pour boiling marinade over them. If it is not enough, add boiling water to each can.
- At the bottom of a large pot, lay a towel, put cans of snacks on it.
- Pour water into the pan so that it reaches the shoulders of the banks. Cover the containers with prepared lids.
- Put the pan on a slow fire, bring the water to a boil. Sterilize banks from 15 to 45 minutes depending on their volume (at the rate of 15 minutes per 0, 5 l).
- Carefully remove the jars from the pan, roll them up.
Cooled jars can be put away in a cool pantry or other room where the temperature does not rise above 20 degrees.
Whole Armenian pepper
The composition (7-7, 5 l):
- Bulgarian pepper - 5 kg;
- water - 1 l;
- grape or cider vinegar (6 percent) - 0.5 l;
- refined vegetable oil - 0.5 l;
- salt - 100 g;
- sugar - 0, 25 kg;
- bay leaf - 7 pcs .;
- allspice peas - 20-25;
- black pepper in a pot - 20-25 pieces;
- leaf celery - 100 g;
- parsley or cilantro - 100 g;
- garlic - 0, 25 kg.
- After washing and drying the peppers, cut the stalks from them and remove them together with the seeds.
- Wash the greens, let it dry, chop with a knife (not too fine). Prepare garlic cloves. With garlic, in order not to get burned, it is recommended to work in gloves.
- Boil water, mix with vinegar and oil, add salt, sugar, spices.
- Bring the marinade to a boil.
- In batches, put peppers in it and blanch for 5 minutes. Put it in the pan.
- When the peppers are cool, put each in a pair of garlic cloves and a pinch of greens.
- Fill the prepared jars with peppers, trying to stack them as tightly as possible.
- Boil the marinade again and pour over the peppers.
- Cover the jars with lids, put in a saucepan and sterilize in boiling water for 10-30 minutes.
- Hermetically seal the cans, turn them over. Wrap is not necessary.
The cooled jars can be removed to the usual storage place for winter supplies, the snack is well worth it at room temperature. If you decide to do without sterilization, you can store the peppers only in the refrigerator.
Armenian Bulgarian pepper with spicy
Composition (5-6 l):
- sweet pepper - 5 kg;
- hot pepper - 1 pc .;
- fresh coriander - 150 g;
- fresh parsley - 150 g;
- water - 1, 5 l;
- table vinegar (9 percent) - 0, 25 l;
- laurel leaves - 5-6 pcs .;
- allspice - 12-15 pcs .;
- refined vegetable oil - 0, 25 l;
- salt - 120 g;
- sugar - 0, 3 kg.
- Sweet pepper, having washed out and cleared seeds, cut into quarters.
- Prepare garlic cloves and greens. Greens cut into small pieces.
- Chop the hot pepper into thin rings, remove the seeds from them.
- Boil water, dissolve salt and sugar in it, mix the brine with oil and vinegar, bring to the boil again.
- Add the hot pepper rings, laurel leaves, and allspice to the marinade. Boil the marinade for 2-3 minutes. Boil it need parts.
- Prepare the jars. Strain the marinade.
- Spread hot pepper rings and spices from the marinade on the jars.
- Fill the jars with Bulgarian pepper, carefully tamping it and shifting it with greens, garlic.
- Boil the marinade for 5 minutes, pour the peppers on it.
- Sterilize jars of snack in boiling water for 15-45 minutes.
- Cork, leave to cool upside down.
This snack option will appeal to lovers of spicy dishes.
Armenian pepper is bright, juicy, appetizing. It has a fresh aroma and spicy taste. Such a preparation for the winter just will not be superfluous.