Parboiled Bell Peppers without Boiling

30/10/2017
Anonymous
fromAnonymousDarth Vader490958913
"Another must-have pickle for the winter."
Preparation40 min.
Cooking40 min.
Тotal80 min.
Servings4
Cook
Be the first to cook this recipe
  • Views18
  • Views per month0
  • Views per week0
  • Rating4 out of 5

Ingredients

  • bell peppers - 4.5 lb (2 kg), red
  • carrots - about 2 lb (1 kg)
  • peppers - 2, green
  • garlic - 1 head
  • bay leaf - 3 - 4
  • celery - 1 bunch, leaves
  • black pepper - 20 peppercorns
  • allspice - 6 - 7 grains
  • vinegar - 1 2/3 cups (400 ml)
  • water - 3 1/3 cups (800 ml)
  • salt - 4 tbsp
  • sugar - 8 tbsp
  • aspirin - 1 per jar

Preparation

Clean the peppers and bell peppers from their seeds, cut them into pieces. Peel the carrots and cut them into slices. Add the chopped garlic cloves and chopped celery leaves.

Pour the vinegar, water, salt, sugar, allspice, black pepper, bay leaves in a pot and put to boil on moderate heat on the stove.

Put the chopped peppers in in 3 lots and let them parboil for 1 min., while flipping them over with a slotted spoon. Strain and take them out into a tray to leave them slightly crunchy. Parboil all the veggies this way.

Prepare dry jars, put 1 aspirin at the bottom of each. Fill the jars using a spoon, pressing on top.

Let the marinade cool for 15 min. and then pour it into the jars up to the rim.

Close with caps and flip over, leave to cool for 4-5 hours. You can also add 1 tsp oil for a nice shine.

The result is really tasty and crunchy bell peppers for the winter.find similar recipes here

5 0
4 1
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment

Tastycraze.com on Facebook

More from categories