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Stuffed Peppers for the Winter


Ingredients for Cooking Stuffed Peppers for the Winter

Ingredients for cooking stuffed peppers for the winter:

  1. Bulgarian pepper 30-35 pieces
  2. White cabbage 3 pieces
  3. Bitter pepper 1 piece
  4. Garlic 6-7 cloves
  5. 3 carrots
  6. Parsley and dill greens, 1 bunch

For brine on 1 can:

  1. Sunflower oil 1/2 cup
  2. Sugar 1 cup
  3. Table salt 2 tablespoons
  4. Water 1 liter
  5. Vinegar 6% 1/2 tablespoon
  • Main ingredients
  • Serving 6 servings
  • World Cuisine

Inventory:

Saucepan, Mesh, Knife, Cutting board, Cabbage grater, Large bowl, Saucer, Medium-sized bowl, Teaspoon, Tablespoon, Glass jars 6 - 7 pcs., Lids for seaming - 6 - 7 pcs., Seaming machine, Towel, Stove

Cooking stuffed peppers for the winter:

Step 1: Blanch bell peppers.

Pour water into the pan halfway and put on fire. In the meantime, while the water is warming up, wash the sweet pepper and peel the seeds and stems. Then it needs to be blanched for 5 to 10 minutes. To do this, place the pepper in a grid and place it above the pan so that the pepper is above the boiling water without touching it.

Step 2: Cook the pepper filling.

The top leaves of cabbage must be separated and discarded, chopped with thin strips of it with a special grater, if there is no grater, you can cut it with an ordinary knife. Wash greens, carrots and hot peppers. Then grate the carrots on a coarse grater, cut the pepper into small pieces.

Step 3: Start the peppers with the filling.

Mix chopped vegetables and salt. With the prepared filling, fill the peppers tightly and put them in a bowl for now. Peel the garlic, wash with cold running water and place on a saucer.

Step 4: Sterilize the jars.

Pour water (at the rate of 1 liter per 1 can) into a bowl, salt, add sugar, vegetable oil and vinegar. Then mix well. Banks that are previously washed must be sterilized. To do this, pour water into a large pot and put it on fire. Prepare a towel in advance and lay it on the table. As soon as the water boils, we place the jar with its neck down in a pot with boiling water, hold for 5 to 10 minutes, then put it upside down on a towel. This procedure must be carried out with each bank.

Step 5: Roll the peppers into jars.

Peppers and garlic (1 clove) in sterilized jars, pour brine. Pour water into a saucepan, put on fire and bring to a boil. A jar of peppers is placed in a pot of boiling water and sterilized for 5 - 10 minutes. Then we take it out and quickly close the lid with the help of a seaming machine.

Step 6: Serve the peppers stuffed for the winter.

Store canned food in a cool dark place. The name of the dish speaks for itself - it is best to use it in the winter. Pickles and other canned vegetables, in particular stuffed peppers, are served with mashed potatoes, meat or fish. Good appetite!

Recipe Tips:

- - Before canning, make sure that the jars are intact, otherwise they may burst during or after sterilization or boiling.

- - You need to put vegetables in jars beautifully, because each jar is a kind of creative, design product, which is evaluated not only by taste, but also by appearance.

- - Before sterilization, you can wash the cans not only with dishwashing liquid, but also with soda, which will give them a special shine even after heat treatment.