Pickled Bulgarian pepper for winter

A great snack for any feast or addition to lunch. Bulgarian pepper, pickled for the winter, is prepared very simply. Often my mother did this with the fruits left in the fall, when all the blanks had already been made, and there was simply nowhere to put the pepper. After all, it's easier than simple - put the peppers in a saucepan or a tank and filled with brine. The rest will happen by itself. Such peppers, besides being very tasty, are also very useful. During fermentation, all the useful properties and qualities of the product remain. You can serve peppers to boiled potatoes, to any meat dishes.

naniki

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Bell pepper

Salt

Water

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 1 g

Fats 0 % 0 g

Carbohydrates 75 % 3 g

15 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 d

Step 1:
To prepare sauerkraut bell pepper for the winter, take the pepper itself, salt, garlic, water, stems or umbrellas of dill if desired.
Step 2:
In cold water, dissolve the salt. It is better to take stone salt, coarsely ground.
Step 3:
Wash the peppers and pierce each in several places with a fork through.
Step 4:
Put the peppers in a saucepan in which you will make salting.
Step 5:
Fill the peppers with brine - it will not completely cover your peppers, this is normal. Then we will put the cargo, and all the peppers will be in brine.
Step 6:
Cover the pan with a suitable-sized plate and place the load. Its role can be performed by a jar of pickles or a pot of water, the main thing is that the load is enough to completely crush the peppers. Now leave your building in the room for two or three days. The fermentation time depends on the temperature in the apartment, the brine should become cloudy.
Step 7:
When the brine has clouded, put the peppers in a jar with a wide neck, tamping tightly. Drain the brine from the jar. Make a filling from the remaining brine: add 4 cups of water to a glass of brine and boil. Fill the jar with the resulting filling, it will take very little - because the peppers must be stacked very tightly. Store in the refrigerator or basement under simple nylon lids.