2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Vegetable season provides zealous housewives with a huge scope for harvesting for the coming cold months. The same green pepper at this time costs mere pennies, and you can make a lot of different goodies out of it that will delight the family during the winter gloom. Many are limited to adding bell peppers to salads or canned tomatoes. On its own, it closes only in the form of a lecho. Meanwhile, this is not the only way to roll up green peppers for the winter. Recipes for delicious and interesting snacks are offered below.
Winter preparation: stuffed peppers
We will not describe how to cook the most primitive, for example, pickled, vegetable. The process does not differ in any special secrets from pickling something else. We are interested in an unusual green pepper. Recipes, however, will require attention and effort, but spinwill be original and appetizing. A kilo of peppers is washed and cleaned so that they remain intact, with a hole in the top. A quarter kilo of onion crumbles into rings and browned. A little more carrot and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a frequent colander or sieve, the puree is boiled, and after a quarter of an hour of cooking, two tablespoons of s alt, the same amount of vinegar, a spoonful of sugar and a little allspice in peas are introduced into it. Cooking continues for another ten minutes; during this time, vegetables are combined, chopped parsley is added to them, and the minced meat is packed in peppers. They are laid out in liter jars, poured with hot mashed potatoes and sterilized for an hour, after which they are corked.
Green pepper for the winter: recipes of the Hungarian people
The main vegetable here will be surrounded by a somewhat unusual company for us. Green pepper in the amount of one kilogram is cut into thick strips along the pod. Root celery with parsley and cauliflower (about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, on the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed down to give juice. Vessels are filled with hot marinade: per liter of water - half the amount of vinegar, lavrushka and two tablespoons of sugar and s alt. After half a day, the marinade is drained, boiled and poured again. The containers are sterilized for a third of an hour and rolled up.
Italian starter
For her, green pepper is cut into longitudinal strips of arbitrary size (but not too narrow), dried, laid out on a baking sheet, s alted and sprinkled with olive oil. The workpiece is baked for about 20 minutes (if you like with tan marks, then longer). Greens are washed - parsley, basil (at the rate of a couple of branches per half-liter jar), mint (five leaves per container). Garlic is cut into slices, hot peppers are cut into strips. Half of the spices are placed on the bottom, baked green peppers are rammed on top (without kneading), the rest of herbs and spices go to the very top. A quarter of a spoonful of sea s alt is poured into each jar and half of the same apple cider vinegar is poured. The vessel is filled with olive oil. It can be replaced with non-deodorized sunflower. The blank is sterilized for about seven minutes, rolled up, turned over and wrapped up. After cooling, the jars are removed in a cool place.
Korean Pepper
Vegetables according to the recipes of this country have long become popular among our people. Surely you will like Korean green pepper for the winter. The first step is to prepare the seasoning: s alt, sugar and chopped / crushed garlic are mixed well (take a glass in total). Ground pepper, cilantro and cumin, taken in a teaspoon, are also added here. The mass is enough for you for six kilos of pepper. Gutted pods are generously lubricated with it from the inside and left for 10 hours (if it's hot in the kitchen, put it in the refrigerator). The juice that will stand out during this time, diligentlymerges, and peppers are tightly stuffed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They are filled with containers, closed (you can just use tight plastic lids) and removed to the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.
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