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Pickled pepper
1 serving
release the sweet pepper fruits from the stalk, veins and seeds, rinse and blanch with water for 2-3 minutes at a temperature of 95 °. cool in cold water, sort by color and value. put the pepper in the jars vertically, add the bay leaf, 3-4 black pepper grains, 2 allspice grains, 13-15 g of vegetable oil and 90 g of acetic acid. fill with 3% brine. set and sterilize the jars at 100 ° 20 minutes.
release the sweet pepper fruits from the stalk, veins and seeds, rinse and blanch with water for 2-3 minutes at a temperature of 95 °. cool in cold water, sort by color and value. put the pepper in the jars vertically, add the bay leaf, 3-4 black pepper grains, 2 allspice grains, 13-15 g of vegetable oil and 90 g of acetic acid. fill with 3% brine. set and sterilize the jars at 100 ° 20 minutes.
sweet pepper - 6.5 kg, bay leaf - 12 pcs., black pepper - 40 peas, allspice - 20 peas, vegetable oil - 130 g, or vinegar - 470 g
