Pickled Bulgarian pepper is not for winter

Pickled pepper, but not a blank! For your loved ones! It is not always possible to make winter preparations or everything ended quickly. And oh, how I want something spicy, tender, fragrant. This recipe is one of these, it seems to be a blank, but you can eat right away. Such a pepper will help out on weekdays, and you can serve it on a festive table!

BLUE-EYED

Recipe author

Pickled Bulgarian pepper is not for winter

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Composition / ingredients

servings:

Bell pepper

Sugar

100

Salt

1.5

Vegetable oil

100

Table vinegar (vinegar 9%)

100

Water

Pepper (spicy optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 30 % 3 g

Carbohydrates 60 % 6 g

54 kcal

GI: 57 / 0 / 43

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Pepper is washed, cleaned, cut into quarters and more - strips.
Step 2:
Preparing the marinade: Boil a liter of water, add sugar, salt, vinegar 9% and vegetable oil. / 1-2 hot peppers - for lovers of sharper /. Let it boil for 5 minutes.
Step 3:
Lay half of the prepared pepper. Bring to a boil and cook 3-5 minutes.
Step 4:
Put the pepper and marinade in a jar. Put the remaining pepper in the marinade, cook also for 3-5 minutes, add to the jar.
Step 5:
Pour the remaining marinade, let cool and put in the refrigerator.
Step 6:
After 2-3 days, ready-made pickled peppers can be served to the table as an appetizer for meat, fish, mashed potatoes, potatoes or just with bread!