Composition / ingredients
Step-by-step cooking
Step 1:
How to marinate Bulgarian pepper with garlic? If possible, take fruits of different colors, so the finished dish will look more appetizing and bright. Use meaty and juicy peppers. Prepare the rest of the ingredients as well.
Step 2:
Wash the bell pepper under running clean water and dry it. Peel the garlic from the husk and rinse.
Step 3:
Prick each pepper on all sides with a fork.
Step 4:
Pour vegetable oil into a frying pan and heat it. Fry each pod from all sides until a ruddy appetizing crust appears. When frying, splashes form, so use the lid to avoid getting burned.
Step 5:
Dip garlic and chili pepper into the blender bowl. Adjust the amount of hot pepper according to your taste preferences. If you like sharper dishes, then increase the chili by 2 or 3 times. To make it easier to turn garlic and pepper into a monotonous puree, I add quite a bit of water to the blender (2-3 tablespoons)
Step 6:
Add sugar and salt to the resulting mass, mix and leave for a few minutes. Add vinegar, mix again. Sugar and salt should dissolve. Try the resulting mass to taste, if some component is missing, add it. The resulting marinade should have a sharp-sweet-sour taste.
Step 7:
Dip each pepper from all sides in the marinade and place it tightly in a food container.
Step 8:
Cover with a lid and send to the refrigerator to infuse. The first sample can be taken in a day.
Step 9:
Such a pepper can be closed for the winter in cans. To do this, wash the jars and lids thoroughly. Tamp the peppers tightly into jars to the very top, pour in the remaining marinade. Cover the bottom of a wide saucepan with a towel, put the cans of pepper and lids in the pan, fill up to half of the cans with water. Turn on the stove, after boiling, sterilize for about 20-30 minutes. Next, close the jars with lids.
Step 10:
Leave upside down under the blanket until completely cooled. Then put it in a cool dark place for long-term storage (I keep it in the refrigerator on the bottom shelf). Absolutely amazing appetizer of pickled peppers is ready!
This dish will decorate any feast and festive table. Peppers are perfectly combined with meat, potatoes and many others.
Bon appetit!
So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
