Georgian Mutton Horn Pepper
Composition / ingredients
50
servings:
Cooking method
First prepare the pepper. We wash it without cutting or removing the stems. Cut (pierce) each peppercorn with a knife in several places so that the marinade gets inside.
Prepare the jars, put garlic cloves on the bottom.
Cut parsley into a separate bowl.
Pour into a large saucepan and pour everything for the marinade: water, vinegar, oil, sugar, salt.
Bring the marinade to a boil and blanch the pepper in separate small portions for 10 minutes until softened.
I periodically added water as the initial volume boiled away.
Pepper is first put from the marinade into a separate large bowl (saucepan).
After "bathing" in the boiling marinade of all the pepper, we begin to put it tightly in jars, sprinkling layers with parsley.
Add water to the remaining marinade to the original volume, bring to a boil, pour into jars, close with lids, sterilize for 10 minutes.
Output from 6 kg of pepper: 9 liter jars.
On my own, I added utsho-suneli (1 chine. I poured a spoon immediately into a jar) and a hot pepper - jalapeno - 1 pc. cut into circles.
Prepare the jars, put garlic cloves on the bottom.
Cut parsley into a separate bowl.
Pour into a large saucepan and pour everything for the marinade: water, vinegar, oil, sugar, salt.
Bring the marinade to a boil and blanch the pepper in separate small portions for 10 minutes until softened.
I periodically added water as the initial volume boiled away.
Pepper is first put from the marinade into a separate large bowl (saucepan).
After "bathing" in the boiling marinade of all the pepper, we begin to put it tightly in jars, sprinkling layers with parsley.
Add water to the remaining marinade to the original volume, bring to a boil, pour into jars, close with lids, sterilize for 10 minutes.
Output from 6 kg of pepper: 9 liter jars.
On my own, I added utsho-suneli (1 chine. I poured a spoon immediately into a jar) and a hot pepper - jalapeno - 1 pc. cut into circles.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Parsley greens - 45 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
