Pickled Armenian pepper for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Bulgarian pepper can be taken in any color, as long as it is fresh, sweet and juicy. Greens can also be taken to taste, but it will be better with young dill.

2. Step 2:

   

   Bulgarian pepper is well washed under running water and cleaned of seeds and entrails. We cut it into halves, quarters or pieces, depending on the size of the cans and the desire.

3. Step 3:

   

   Wash the dill greens and finely cut with a knife.

4. Step 4:

   

   Cut garlic cloves into slices or cubes.

5. Step 5:

   

   Take a saucepan or a small saucepan with a thick bottom and start cooking the marinade. Pour vegetable oil and vinegar into a saucepan. In the Caucasus, apple cider vinegar is used for pickling, we have, as is customary, table vinegar, so you can take any of these at will, but the proportions will be different, the strength of this vinegar is different. Put bay leaf and allspice in a saucepan. Add sugar and salt, pour in water.

7. Step 6:

   

   Put the pan with the marinade on the fire, bring to a boil. Reduce the heat to medium. We put the chopped pepper in the marinade. Cover the pan with a lid and blanch the pepper for no more than 5 minutes. Then we put it in an empty saucepan, blanch the next batch of pepper. When the whole pepper is ready (it should become more flexible, but not soft), we put it in prepared jars. Banks of the required volume need to be washed and sterilized.

8. Step 7:

   

   At the bottom of the cans we put part of the chopped dill so that it covers the bottom. Top with a piece of chopped garlic.

9. Step 8:

   

   Then bell pepper.

10. Step 9:

    

    Top with dill and garlic again. Be sure to put peas of allspice in jars, and remove the bay leaf.

11. Step 10:

    

    Fill everything with the remaining marinade from blanching to the shoulders of the jar. Pour water into a saucepan, put a cloth on the bottom. We put cans of pepper in this saucepan, covering them with a lid on top. The water should reach the hangers of the cans. Sterilize over medium heat for about 15 minutes liter cans. Tighten the lids tightly. We turn the cans upside down, but it is not necessary to wrap them up. When the cans are completely cooled, we put them in a cold place for storage. Bon appetit