Marinated Bell Pepper Slices for Winter

Cooking method

1. Step 1:

   

   How do you make bell peppers marinated in slices for the winter? Gather your ingredients. It's nice to use peppers of different colors so your preserve looks more vibrant. Choose fleshy peppers with thick walls.

2. Step 2:

   

   Get your jars and lids ready. Sterilize them however you like — there's more on this at the end of the recipe.

3. Step 3:

   

   Wash the peppers and cut out the core, along with the seeds and stem.

4. Step 4:

   

   Cut each pepper lengthwise into strips. The 3 kg of pepper is the weight after trimming and cleaning.

5. Step 5:

   

   Make the marinade. In a pot, combine the water, vinegar, vegetable oil, sugar, salt, allspice, and bay leaves. Use non-iodized salt — iodized salt can spoil the flavor of the preserve. Bring everything to a boil and let it boil for a couple of minutes over high heat.

6. Step 6:

   

   Add the pepper strips to the boiling marinade. If your pot is small, work in batches so the peppers have room and marinate evenly. Bring it back to a boil, lower the heat, and cook the peppers for 6–7 minutes.

7. Step 7:

   

   Pack the pepper strips tightly into the prepared sterilized jars — just the peppers, no marinade yet. Use a slotted spoon for this. Set the lids loosely on top.

8. Step 8:

   

   Once all the peppers are in the jars, bring the marinade back to a boil and pour it into the jars, filling them to the top.

9. Step 9:

   

   Seal the jars with a canning tool, turn them upside down, wrap them in something warm, and leave them until completely cool. This further sterilizes the lids and lets you check the seal. Store the cooled jars in a cellar or basement, or in the refrigerator if you don't have one. I ended up with 6 pint (half-liter) jars.

10. Step 10:

    

    Enjoy!