Honey-Marinated Bell Peppers for Winter
Meaty peppers in a honey marinade—a delicious preserve for winter! I love unusual recipes, and this one really caught my eye: not just pickled peppers, but peppers pickled with honey. And sure enough, the slightly bitter, fleshy peppers pair wonderfully with the sweet marinade—now I'll have a delicious winter appetizer and a great side for meat and grains.
Cooking method
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Step 1:
Get your ingredients ready. It's nice to use medium-sized peppers in a mix of colors.
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Step 2:
Wash the peppers, cut off the stems, and remove the seed cores.
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Step 3:
Make the marinade. Dissolve the sugar, honey, and salt in warm water—a wide pot works best here.
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Step 4:
Add the vegetable oil and vinegar and bring to a boil.
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Step 5:
Lower the prepared peppers into the marinade.
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Step 6:
Bring it back to a boil; once the marinade boils, let the peppers cook in it for 5 minutes. Stir them now and then so they heat evenly.
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Step 7:
Meanwhile, put the chopped garlic and parsley in the bottoms of the sterilized jars.
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Step 8:
Pack the peppers tightly into the jars, pour the marinade over them, and seal.
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Step 9:
Turn the jars upside down and wrap them in a warm blanket until completely cool.
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Step 10:
Our peppers are ready for winter!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Honey - 400 kcal/100g
- 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
