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Marinated gogoshars for winter

Marinated Gogoshary Peppers for Winter

More than just a preserve — it's a fantastic Caucasian-style appetizer! Gogoshary peppers put up this way come out delicious, with real Caucasian character and a lovely balance of flavor and aroma. Make a batch — you won't be sorry!

Foster

Recipe author

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Composition / ingredients

Servings:

Bell peppers (gogoshary) (already cleaned, seeds and stems removed)

Sunflower oil

500

Apple cider vinegar (1 1/2 cups of 250 ml each)

375

Water (1 1/2 cups of 250 ml each)

375

Salt

Sugar

Celery (leaves)

400

Dill

100

Garlic

Bay leaf

Peppercorns (black peppercorns)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 50 % 7 g

Carbohydrates 43 % 6 g

92 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

Wash the peppers, clean them (don't cut them up — just remove the stem and seeds), and rinse again.
Step 2:

Cut the herbs into medium pieces.
Step 3:

Cut each garlic clove into 3–4 pieces.
Step 4:

Pour the water into a pot and add the bay leaf and peppercorns.
Step 5:

Add the sugar, salt, and sunflower oil.
Step 6:

Bring the marinade to a boil and add as many peppers as fit in a single layer.
Step 7:

Cook the peppers for about 5 minutes, turning them occasionally. They'll soften but shouldn't start to fall apart yet.
Step 8:

Lift the cooked peppers onto a sieve to drain off the oil, and add the next batch to the marinade. Cook all the peppers this way.
Step 9:

Once all the peppers are done, simmer the herbs and garlic in the marinade until the leaves are soft.
Step 10:

Like so. Lift the herbs and garlic out of the marinade.
Step 11:

Layer the peppers and herbs into jars. Press them down a little, but don't overdo it.
Step 12:

Like this.
Step 13:

Make the very top layer herbs.
Step 14:

Add the vinegar to the marinade and bring it to a boil.
Step 15:

Fill the jars with the marinade.
Step 16:

Cover with lids and process in a water bath — 20 minutes for a 1-quart (1 L) jar.
Step 17:

Then seal the lids and wrap the jars until they cool.