Ratunda pepper for winter

We start cooking by choosing and sorting the pepper. Beautiful, smooth, whole and unspoiled fruits are needed for harvesting. In this case, the workpiece will stand for a long time, and it will look beautiful, and the taste will be excellent. The selected pepper is washed, we cut off the peduncle, but we do not cut it out. We will marinate the ratunda whole - it will be especially delicious.

We spread the prepared pepper on a dry, clean towel so that it dries a little from moisture. We peel the garlic from the husk, rinse the slices, cut into several parts and also put them to dry a little.

Pour the specified amount of water into a large enameled saucepan. We put the pan on the fire, the heating is strong. Bring the liquid in the pan to a boil, and when this happens, pour salt and granulated sugar. Stir so that all the sugar crystals dissolve, and reduce the heat to a minimum.

Put the ratunda in boiling water, send the chopped garlic there, pour the oil, put the peppers. Now you need to cover the pan tightly with a lid and cook the pepper for 15 minutes. When this time has passed, pour vinegar into a saucepan, mix and keep the pepper on the fire for another minute. After that, turn off the fire, and let the pepper stand for 15 minutes in a saucepan.

At this time, we prepare the jar and lid. They should be sterile and dry. We transfer the slightly cooled ratunda to the jar. We put the pepper quite tightly. And put the contents of the pan on high heat and bring to a boil. When the marinade boils, pour them pepper in a jar.

We put a towel on the bottom of a large saucepan, put a jar with ratunda, pour warm water up to the shoulders of the jar. We cover the jar with pepper (but do not close it) with a lid. We send everything to the fire, wait for the water in the pan to boil, the heating is medium. After boiling, sterilize the ratunda for 10 minutes.

Next, we close the jar hermetically with a lid and turn it upside down, cover it with a blanket and leave the workpiece to cool slowly for a day. Then you can move the ratunda to a permanent storage location. Pepper should be perfectly stored even at room temperature.

Everything is ready!