Bulgarian pepper with apples for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. Bulgarian peppers choose dense, ripe and juicy, with a smooth skin. Before buying, carefully check the vegetables for the absence of damaged areas. If rotting areas with mold are found inside the vegetable, then it is better not to use such pepper at all, because the rotting process has started and spread to the entire vegetable. Even if you cut off the rotten part, a jar with such pepper can eventually explode.

2. Step 2:

   

   Wash the jars and lids thoroughly inside and out and sterilize. This can be steamed using a special lid for sterilization or calcined cans in the oven. If you sterilize cans in the oven, then do not put them immediately in a hot oven, otherwise they will burst from the temperature difference. You need to put the cans in a cold oven on the grill so that they heat up gradually.

3. Step 3:

   

   Pour water, vinegar, and sugar into an enameled saucepan. Put the pan on the fire and bring it to a boil over medium heat.

4. Step 4:

   

   Wash the bell pepper, remove the seeds and stalk. Cut the pulp into long strips.

5. Step 5:

   

   Wash, dry and cut the apples into quarters, removing the seeds. I chose small apples, but you can also use large ones.

6. Step 6:

   

   Peel the garlic cloves. Large teeth can be cut in half lengthwise.

7. Step 7:

   

   Put the bell peppers and apples in parts into a boiling marinade and boil over medium heat for 1-2 minutes. Peppers and apples will not have time to boil and retain their density, however, cooking in vinegar will kill bacteria, which will save the workpiece from souring.

9. Step 8:

   

   Put the boiled peppers and apples on plates.

10. Step 9:

    

    Put garlic cloves and allspice into jars. This volume of pepper is enough for 1 liter jar or two 0.5 liters.

11. Step 10:

    

    Lay the blanched peppers and apples on top in layers.

12. Step 11:

    

    Pour the pepper and apples on top with the marinade in which they were cooked.

13. Step 12:

    

    Close the jars with screw-on lids or roll up the tin lids with a key.

14. Step 13:

    

    Turn the jars upside down, wrap them up and leave them to cool completely.

15. Step 14:

    

    Turn the cooled cans back upside down. Store canned bell peppers in a cool, dark place without direct sunlight. Keep the open blank in the refrigerator. Enjoy your meal!