Peppers in a sweet pot for the winter

Peppers in a sweet pot for the winter

Bulgarian pepper marinates many hostesses for the winter, and there are many recipes for this snack. One likes it more when the dish has a savory taste, others prefer canned vegetables to be sweet-sour or sweet-salty. Peppers in sweet pouring for the winter can be prepared by several recipes. Filling is done on the basis of honey or sugar, sometimes it adds oil, garlic, spices. Technology cooking snacks depends on the specific recipe, but is not difficult.

Cooking Features

Making pepper in a sweet pot for the winter is easy, especially since most of the recipes for this snack do not provide for its sterilization in cans. The best result will allow to get knowledge of the most important moments.

  • Peppers in a sweet pot are usually covered with sliced. It can be cut into large pieces (dividing each pod into 2-4 pieces along) or in medium pieces, which are conveniently taken by mouth (then every quarter is cut into 2-4 slices also across). The time of heat treatment depends on the size of the pieces of pepper, therefore, it is not worthwhile to retreat from the instructions in the recipe regarding the nature of the grinding of fruits.
  • Sugar or honey can be used to make a sweet pot. With honey, the blanks are fragrant, but they can only be stored in a cool place (basement, cellar, unheated storeroom). At first, the honey marinade may seem cloudy, but after 1-2 weeks it will become transparent. After this time, you need to assess the state of the blanks. If the marinade has not brightened in one of the cans, but has become even more muddy, you cannot leave it for the winter. This jar should be removed in the refrigerator and consume its contents in the near future.
  • If the recipe provides for boiling pepper in a marinade or simply in hot water, a large saucepan is required: at first, pepper takes up a lot of space, but gradually boils down and decreases in volume. The denser (fleshy) the pepper and the larger the sliced, the less it will increase.
  • Banks under the pepper in a sweet pour must be washed with soap and sterilized. Covers are allowed to use only metal, ensuring tightness. They are also sterilized by boiling. If the sterilization of cans or lids is neglected, the blanks will quickly deteriorate, even before reaching the winter.
  • After the cans with pepper are sealed, it is recommended to turn them upside down and cover with a warm blanket. Cooling in the conditions of a steam bath, the blanks are subjected to additional conservation, which increases their resistance to adverse storage conditions.

Peppers in sweet pouring are recommended to be closed in banks of small size (with a capacity of 0, 5-1 liters). They are more convenient to store, and this amount of snacks is enough to fill a salad bowl and serve to the table.

A simple recipe for pepper in sweet pouring

Composition (3 liters):

  • sweet pepper - 2, 5-3 kg;
  • sugar - 0, 2 kg;
  • water - 0, 2 l (consumption for the preparation of pouring);
  • table vinegar (9 percent) - 0, 2 l;
  • refined vegetable oil - 0, 2 l;
  • salt - 30 g.

Method of preparation:

  • Wash, sterilize the jars and their lids.
  • Pepper wash, dry with a napkin. Remove the stalks by peeling seeds. Cut the pepper pulp into wide quarters of rings or squares. The smaller you chop the pepper, the more it is required for filling cans with a capacity of 3 liters.
  • Boil 2 liters of water. Dip the pepper into it. Cook it for 5 minutes.
  • Remove the pepper with a slotted spoon and place it in the jars. Lay the pieces should be as tight as possible, you can tamp them with a clean spoon.
  • In a separate saucepan, combine the salt, sugar, butter and water. Over low heat bring this mixture to a boil.
  • Add vinegar, wait until marinade boils again, boil it for 2-3 minutes.
  • Hot marinade pour the pepper in the jars.
  • Hermetically seal the jars, turn them over, cover them with a blanket and leave to cool in this form.

Pepper prepared according to this recipe, is well worth it at room temperature, but in a cool room any billet is stored better.

Peppers in sweet pouring with honey and garlic

Composition (3 liters):

  • Bulgarian pepper - 2, 5 kg;
  • refined vegetable oil - 100 ml;
  • honey - 100 ml;
  • apple cider vinegar (6%) - 100 ml;
  • salt - 15 g;
  • garlic - 20 cloves;
  • allspice - 3 pcs .;
  • bay leaf - 2 pcs .;
  • black pepper peas - 5 pcs .;
  • water - 1, 5 l.

Method of preparation:

  • Prepare the jars and lids suitable for them by washing them out with soda and sterilizing them.
  • Peppers wash, clean seed. Fruits cut lengthwise into 4 parts, then cut each part in half (across or along - at your discretion).
  • Boil the water.
  • Add honey to boiling water, until it dissolves.
  • Add salt, spices, oil and vinegar. Wait for the marinade to boil again.
  • Put the pepper in the marinade pot, wait until all the pieces are dipped in the marinade, cook for 5 minutes after that.
  • Spread the pepper over the cans, tamping it with a spoon.
  • Marinade, in which the pepper was boiled, bring to a boil and pour vegetables on it.
  • Roll up the jars, put them on the lids, wrap them up. Leave it in this condition for a day.

After cooling, remove the jars with billets in a cool place where you usually store canned vegetables.

Peppers with apples in a sweet pot (no butter)

Composition (3 liters):

  • sweet pepper - 2 kg;
  • apples - 0.5 kg;
  • cinnamon - 0, 5 sticks and 5 g ground;
  • water - 1 l;
  • apple cider vinegar (6%) - 20 ml;
  • sugar - 80 g;
  • salt - 20 g.

Method of preparation:

  • Wash the apples. Blot them with a towel. Cut out the fruit cores. Without peeling, cut the fruit into medium slices.
  • Peppers, having washed and dried, clean the seeds, at the same time removing the stalk. Cut each pod along into 4-6 pieces.
  • Prepare the jars by washing them and sterilizing them. Boil the lids.
  • Break the cinnamon stick, lay it on the jars.
  • Boil clean water. Dip apple slices into it, boil for 2 minutes, remove with a slotted spoon, fold into a bowl.
  • Put pepper pieces in boiling water, blanch them for 4 minutes. Remove from boiling water, put to the apples.
  • Boil a liter of water, mixing it with a prescription amount of salt and sugar. Add vinegar and ground cinnamon.
  • Dip apples and peppers in marinade. Blanch them in the marinade for 3 minutes.
  • Spread the fruit and vegetable mixture in cans.
  • Pour boiling marinade.
  • Having rolled up the cans, turn them over and wrap them up.

The next day, banks can be removed from under the blanket and stored in a permanent storage place. The snack made according to this recipe is well worth it at room temperature.

Pepper in a sweet pot has a unique taste that many people like. Close a snack for the winter can be according to different recipes. All of them are quite simple, even an inexperienced hostess can handle the task.

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