Pickled peppers - general principles and methods of preparation
In recent years, the shelves of vegetable stores resemble real traffic lights - red, yellow, green vegetables fill the shelves. Among them, pepper attracts attention - Bulgarian, vegetable, sweet, chilli, capsicum. This is a very healthy vegetable, a real storehouse of vitamins. Knowing this, the hand reaches out to buy it and immediately cook it. Breeders from Bulgaria have bred new species. In fact, different colors of pepper are different varieties. All of them are called, “to the eyeballs” full of useful substances, each “color” is different.
Pepper is a plant in the nightshade family, its fruits. The birthplace of the plant is America, and it grew in Mexico, Colombia, and the countries of Central America. In the 16th century, it, along with other vegetables, was brought to Europe, distributed throughout the Middle East. Prepare it in all available ways. With the advent of cans that can be rolled up with lids, it began to be pickled and stored for a long time even at room temperature. Pickling is a preservation method with the addition of acetic or citric acid. Together with salt and spices, marinade inhibits the action of microorganisms. Pickled pepper is a breathtakingly delicious appetizer, a real ready-made salad on any table.
Pickled Peppers - Preparation
Fruits of green and red color with fleshy walls are best suited for marinating. Pepper with a hard wall is not suitable, it is better to stew, fry or stuff. Wash the jars well, sterilize them. Sterilize the workpieces in a pan, covering the bottom with a cloth. Make sure that the temperature of the cans coincides with the temperature of the water so that the cans do not burst. Cover the jars with lids and do not slide until the blockage.
Pickled Peppers - Best Recipes
Recipe 1: Sweet Pickled Peppers with Horseradish
A wonderful spicy snack with horseradish, its multi-colored appearance warms up the appetite. Excellent preparation with a spicy taste, ideal for decorating a festive table.
Ingredients: Sweet pepper (1 kg), salt, grated horseradish root (tinted with beetroot juice), bay leaf, vinegar (200 ml, 3%,) onions (2-3 heads), allspice, sugar (1 tablespoon) buds of cloves.
Cooking method
Large fleshy fruits clear of stalks and seeds. Bake in the oven, pressing the roasting pan tightly on the lid. Leave the pepper overnight to let the juice flow. Lay out in layers, alternating with horseradish and pepper, top with marinated onion rings. Spread bay leaves and spices between layers. Drain the resulting juice, cool with pepper and cloves, cool, strain and add vinegar and vegetable oil. Pour pepper, leave for 10 days. Before serving, make a salad - chop the pepper with rings and pour the marinade.
Recipe 2: Pickled Peppers with Mushrooms
This appetizer can not be called winter preparations - there is absolutely no vinegar. Yes, and eaten right away. As an acidifying element, we use citric acid and lemon juice.
Ingredients: bulgarian red pepper (1 kg), champignons (500 grams), vegetable oil, honey (2 tbsp. tablespoons), juice of half a lemon, garlic (3-4 cloves), ground white pepper (1/2 teaspoon), citric acid (pinch), parsley.
Cooking method
We clean the pepper, cut into strips, fry a little over high heat and cool. Add acid and salt to boiling water, boil a little mushrooms. Rinse with cold water through a colander. We cut the mushrooms into slices, mix the juice of the lemon, garlic, salt, pepper, and liquid honey passed through the garlic. Grind the parsley. We mix the ingredients with the marinade, put in the refrigerator for a day. While serving, you can add a little apple cider vinegar.
Recipe 3: Bulgarian Pickled Peppers with Honey
A large batch of salads for the winter. No one can refuse sour-sweet pepper on a festive or dining table. The honey flavor of pickled pepper is very tasty. Give it a try!
Ingredients: sweet pepper (6 kg), chili pepper (2 pcs), black pepper, peas, bay leaf. Marinade: water (1 liter), vinegar (9%, 1 cup), vegetable oil (1 cup), sugar (300 grams), honey (2 cups of 200 grams each), salt (8 tablespoons without a slide).
Cooking method
Peel the seeds and cut them into 4 parts. We clean 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. We spread the prepared pepper in the marinade in parts, cook for 7 minutes. We spread the workpieces in sterilized jars, intercalating with garlic, and pour the boiling marinade. It should cover the pepper by 1 cm. Roll up with metal lids. Cool. This recipe is designed for 7 half liter jars.
Recipe 4: Pickled Peppers with Mustard Zucchini
Mustard sauce gives the dish a spicy taste, completely without bitterness. The resulting salad has a sweet and sour taste, slightly pungent, 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 g.), Water (half a liter), tarragon dry (1.5 tablespoons), vinegar (6%, 250 ml), a pinch of saffron.
Cooking method
We wash the vegetables. Zucchini cut into circles, peppers cut into rings. Grind peeled garlic. Put everything in a bowl, add salt, ice cubes. We insist 3 hours. Drain the water from the bowl, lay in a jar in layers. In a saucepan, combine vinegar, water, mustard, tarragon, sugar and saffron, bring to a boil and pour hot marinade. Cork the jar, turn over and cool. Store in a cool place.
Pickled peppers - tips from experienced chefs
- The unique composition of sweet pepper after heat treatment preserves useful substances, so it is useful in any form, including pickled. Interesting conclusions were made by scientists at the University of Kansas.
- The use of pepper has a beneficial effect on smokers and people who are forced to stay in a smoky room (passive smokers). Cigarette smoke contains a large number of carcinogens that cause vitamin A deficiency. Sweet pepper is rich in this particular vitamin, it reduces the likelihood of cancer in this risk group.
