Bulgarian pepper for winter without sterilization

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for canning. Take the peppers 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:

   

   Combine table vinegar (9%), vegetable oil, sugar, salt and bay leaf in a saucepan. Put a saucepan on a slow fire and bring the mixture to a boil.

4. Step 4:

   

   Rinse the bell pepper, peel off the seeds and stalks. Cut the pepper into strips.

5. Step 5:

   

   Wash, dry and chop the greens with a knife.

6. Step 6:

   

   Peel and finely chop the garlic.

7. Step 7:

   

   Put the chopped sweet pepper in parts into the boiling marinade and boil each batch for about 3 minutes. During this time, the pepper will not have time to boil and retain its density, but cooking in vinegar will kill all the bacteria, which will save the workpiece from souring. Transfer the prepared pepper to a clean bowl.

9. Step 8:

   

   Put allspice peas on the bottom of sterilized jars. This volume of pepper is enough for 1 liter jar or two of 0.5 liters .

10. Step 9:

    

    Then put the bell pepper, sprinkling it with garlic and parsley.

11. Step 10:

    

    Pour the boiling marinade into the jars.

12. Step 11:

    

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

13. Step 12:

    

    Turn the jars upside down, wrap with a towel and leave to cool completely.

14. Step 13:

    

    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!