Pickled vegetables are not only delicious, but also healthy. However, most often people pickle only a part of vegetables. For example, cucumbers, tomatoes. At the same time, in addition to these typical vegetables for pickling, there are other products.
Carrots, beets and even sweet peppers are also subject to the process of pickling. It is only necessary to know the correct recipes for pickling vegetables, then no harvest will be lost.
Let’s tell you how to pickle sweet peppers in a delicious way.
Ingredients for pickled peppers:
- Bell peppers – kg;
- Water – 200 ml;
- Vegetable oil – 150 ml;
- Sugar – 75 g;
- Salt – 25 g;
- Allspice – 5 pcs;
- Laurel leaf – pcs;
- Mustard not spicy – 200 g;
- Mustard in grains – 50 g;
- Turmeric – tsp;
- Apple cider vinegar – 100 ml.
Preparation of pickled peppers:
Clean the peppers from the insides, cut into small slices. In a saucepan combine water with vegetable oil, add salt and sugar, oregano pepper, bay leaf, both types of mustard, turmeric and apple cider vinegar
. Bring the mixture to a boil under a lid and cook for 5 minutes. Next, add the peppers to the marinade, mix and bring back to a boil
. Cook the peppers in the marinade for 10 minutes under a lid
.
Put the peppers in sterilized jars, let all the air out of the mixture. Pour the rest of the marinade into the jars and screw the lids on tightly.
You can put a knife under the bottom of the jar to prevent the container from cracking. Put the jars
upside down and leave them to cool down completely.
You get an excellent appetizer for the winter of sweet peppers.
