Marinated Bell Peppers in Jars
- bell peppers - 11 lb (5 kg) red (uncleaned)
- oil - 2 cups (500 ml)
- vinegar - 3 cups (700 ml)
- water - 3 cups (700 ml)
- sugar - 2 cups (500 g)
- salt - 7 tablespoons
- garlic - 1 head
- black pepper - to taste, peppercorns
- bay leaf - to taste
- allspice - to taste, peppercorns
Wash and clean the bell peppers from their seeds and cores, cut them into coarse pieces.
Put the pot onto a heated stove for the marinade to come to a boil, add the chopped bell peppers after it does, then stir, parboil for about 5 min. until they change their color slightly (no longer because you risk them turning soft and the point is to have them crunchy).
Take the bell peppers out into a larger container and leave the marinade to cool a bit. In the meantime, arrange the peppers into dry jars and top off with the cooled marinade.
Close the jars with caps and put to sterilize in a large container - boil for 10 min. max.