Preservation of peppers
Composition / ingredients
20
servings:
Cooking method
Wash three one-liter cans and lids with soda, sterilize.
Peel the pepper from the stalks and seeds, wash, cut into 4 parts.
Prepare the marinade: add salt, sugar, vinegar and oil to the water, bring to a boil. Lower the pepper in batches into the boiling marinade and cook for 5 minutes . from the moment of boiling.
Put the pepper in jars, pour the marinade and roll up.
Turn the jars over and cool.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 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
