Armenian-Style Marinated Bell Peppers for Winter
Over a long marinating in the jar, the peppers take on an incredible flavor.
Vkusnyachka
Recipe author
Armenian-Style Marinated Bell Peppers for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
1 g
Fats 47 %
7 g
Carbohydrates 47 %
7 g
92 kcal
GI:
83
/
0
/
17
- Remove the stems and seeds from the peppers. You can cut them into quarters or leave them whole—in the classic version the peppers stay whole. Into a wide pot, pour the vegetable oil, vinegar, water, salt, and sugar. Add a few bay leaves and a few peppercorns. Set the marinade over medium heat and bring it to a boil. Separately, chop the parsley and celery (leaf celery is best, but stalk celery works fine too). Peel the garlic and separate it into cloves. Drop the bell peppers into the boiling marinade—the whole amount won't fit at once, so work in batches. Blanch for 2–3 minutes, then pack into jars, layering with celery, parsley, bay leaf, and peppercorns. Repeat with the rest of the peppers in the same way. Pour the boiling marinade over the top. Process the jars for 15–20 minutes and seal. If you're not sealing them, close the lids tightly, let them cool, and refrigerate for a few days—then they're ready to use.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Table vinegar - 11 kcal/100g
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