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Bell pepper for winter with sugar

Sweet-and-Spicy Bell Peppers for Winter

A great appetizer of hot and bell peppers — everyone will love it! I love this dish; give it a try! My family and friends are big fans of these canned peppers for the winter.

matanya

Recipe author

Composition / ingredients

Servings:

Bell pepper (red)

Hot chili pepper (up to 3, fiery)

Vegetable oil

0.5

Water

0.5

Garlic (up to 7)

Vinegar essence

Salt (coarse)

Sugar

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 50 % 9 g

Carbohydrates 44 % 8 g

117 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:

Seed the bell peppers and cut them into quarters, then halve each piece again. Run the hot peppers through a meat grinder and finely chop the dill and parsley. Put it all in a large enameled pot or basin, pour in the oil, salt it, and add the vinegar essence and sugar. Stir and set over the burner (if the peppers release a lot of juice, add less than 0.5 liters of water). Add the pressed garlic and, once the whole mixture comes to a boil, boil for 5 minutes. While it's still hot, pack it into sterilized jars and pour the juice left in the basin over the peppers. Sterilize the filled jars (a 0.5-liter jar for 15 minutes), seal them, and set them under a blanket until cool. If you're making just half a batch, you can skip sterilizing — simply cover with lids and, once the peppers cool in the jars, refrigerate them.