Pickled bell pepper without sterilization

Exquisite taste! Everyone who has tried it asks for the recipe! The taste of pepper is richly sweet and salty at the same time.Causes delight and surprise.The flesh is juicy, tender and dense. It goes especially well with potatoes and meat in any form or as an appetizer. Because pepper is not spicy, but sweet, kids love it and eat it with pleasure!It ends very quickly, so it does not get boring. A minimum of ingredients, time and effort while VERY TASTY!

BLUE-EYED

Recipe author

Pickled bell pepper without sterilization

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Composition / ingredients

servings:

Bell pepper (sliced)

Water

Table vinegar (9% or 1.5 tbsp.l. 70% essence)

1.5

Sugar

Salt (fine 60g)

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 31 % 4 g

Carbohydrates 62 % 8 g

69 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
1) Pepper is washed, cleaned, cut into quarters.
Step 2:
2) In a liter of water, add all the ingredients of the marinade (except vinegar). Let it boil for 5 minutes.
Step 3:
3) Load the pepper and cook stirring for 5-7 minutes after boiling. A minute before cooking - add vinegar, mix.
Step 4:
4) Put the pepper in sterilized jars, add boiling marinade and cover with lids.
Step 5:
5) Roll up immediately.
Step 6:
6) Turn the jars upside down, under the "fur coat" until completely cooled. Put it away in a cool place. It will turn out 6-7 0.5 liters of cans.

Pepper is better to take juicy, thick-walled.Red or burgundy, of the same maturity. It is convenient when one pours into cans, and the other twists.Then everything is really fast!
Who likes it sharper, you can add garlic and herbs to the finished pepper when serving.