Bulgarian pepper for winter pickled slices

Step-by-step cooking

1. Step 1:

   

   How to make Bulgarian pepper, pickled for the winter in slices? Prepare the products. It is advisable to take multicolored pepper — so your billet will look more colorful. Choose fleshy fruits with thick walls.

2. Step 2:

   

   Prepare jars with lids. Sterilize them in any way convenient for you. Read more about this at the end of the recipe.

3. Step 3:

   

   Wash the pepper, cut out the core with seeds and peduncle.

4. Step 4:

   

   Cut each fruit into longitudinal slices. The weight of pepper is 3 kg — already in a purified form.

5. Step 5:

   

   Prepare the marinade. How to make marinade? In a saucepan, combine water, vinegar, vegetable oil, sugar, salt, allspice and bay leaf. Use non—iodized salt - it can spoil the taste of the workpiece. Bring the contents of the pan to a boil and boil for a couple of minutes over high heat.

7. Step 6:

   

   Put the pieces of pepper in the boiling marinade. If the pot is not large, then do it in several passes so that the pepper is well marinated and there is enough space for it. Wait for boiling again, make the fire small and cook the pepper for 6-7 minutes.

8. Step 7:

   

   Then place the pepper pieces tightly in the prepared sterilized jars. Just pepper, no marinade. Use a slotted spoon for this. Cover the jars with lids on top.

9. Step 8:

   

   When all the pepper is in the jars, boil the marinade again and pour it all over the jars to the top.

10. Step 9:

    

    Close the jars with the lids with a key, turn them upside down, wrap them with something warm and leave it so until it cools down completely. This will additionally sterilize the lids and check their tightness. Keep cold cans in the cellar or basement, in the absence — in the refrigerator. In total, I got 6 half-liter jars.

11. Step 10:

    

    Bon appetit!