Tarkinsky pepper with cabbage
Composition / ingredients
30
servings:
Cooking method
Cut the peppers on top a little and check for worminess. Wash, blanch, fold flat in a wide colander and press to drain the water.
When the peppers cool down and the water drains, put in the jars in layers mixed with cabbage leaves, in some places along the edge of the jar carrot rings - for beauty. At the bottom of the jars, put a few cloves of garlic, dried dill inflorescences, peppers.
For brine, mix salt and vinegar with water until the salt is completely dissolved. And pour them cans of pepper.
Leave in a dark place to ferment for 10 days. Top up the brine if necessary.
After roll up or close with a nylon lid.
Delicious and successful pickles!
Caloric content of the products possible in the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table vinegar - 11 kcal/100g
- Tarkinsky pepper - 40 kcal/100g
