So many closed already this year like never before! Everyone wants to try. I honestly admit that for the winter I closed the bell pepper in Armenian for the first time. Somehow they had a rest with their family, and rented a house from one woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered me for more than one year. And this year I fulfilled his wish, prepared bell pepper for the winter in Armenian style. While cooking, you can salivate how delicious it smells!
Ingredients:
- Sweet pepper - 7 kilograms;
- cilantro and celery greens, 200 grams each;
- garlic - 1 head;
- peppercorns - 10 pieces;
- Bay leaf.
- Sunflower refined oil - 0.5 liters;
- water - 0.5 liters;
- vinegar 9% - 100 milliliters;
- salt - 3 tablespoons;
- sugar - 100 grams.
Step-by-step recipe for Bulgarian pepper for the winter in Armenian
- Peel the peppers, cut them in half, or you can cut them into 4 pieces, as you prefer.
- Chop the washed greens, cut the garlic into slices.
- Prepare the marinade, bring to a boil. Blanch the peppers in the marinade for 5 minutes.
- Arrange hot peppers in sterilized jars, sprinkling it with herbs and garlic, pour the marinade on top.
- Put the filled jars in a sterilized pan. Be sure to place a cloth napkin at the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
- Wrap the jars in a blanket, the next day you can put them away for storage.
- If you suddenly do not have enough marinade, you can cook separately and add to jars.
Bulgarian pepper for the winter in Armenian is stored at room temperature, its taste is impeccable, and you will remember it for a lifetime!
So many closed already this year like never before! Everyone wants to try. I honestly admit that for the winter I closed the bell pepper in Armenian for the first time. Somehow they had a rest with their family, and rented a house from one woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered me for more than one year. And this year I fulfilled his desire, prepared Bulgarian. While cooking, you can salivate, how delicious it smells!
Ingredients:
- sweet pepper - 7 kilograms;
- cilantro and celery greens, 200 grams each;
- garlic - 1 head;
- peppercorns - 10 pieces;
- Bay leaf.
- refined sunflower oil - 0.5 liters;
- water - 0.5 liters;
- vinegar 9% - 100 milliliters;
- salt - 3 tablespoons;
- sugar - 100 grams.
in Armenian. Step by step recipe
- Peel the peppers, cut them in half, or you can cut them into 4 pieces, as you prefer.
- Chop the washed greens, cut the garlic into slices.
- Prepare the marinade, bring to a boil. Blanch the peppers in the marinade for 5 minutes.
- Arrange hot peppers in sterilized jars, sprinkling it with herbs and garlic, pour the marinade on top.
- Put the filled jars in a sterilized pan. Be sure to place a cloth napkin at the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
- Wrap the jars in a blanket, the next day you can put them away for storage.
- If you suddenly do not have enough marinade, you can cook separately and add to jars.
Bulgarian pepper for the winter in Armenian is stored at room temperature, its taste is impeccable and you will remember it for a lifetime! "Very tasty" wishes you delicious preparations. And recommends cooking
Armenian pickled peppers - recipe with photo:
Fleshy, large, elastic and juicy sweet pepper, red, orange or yellow, clean of all internal contents, rinse well. You can cut into halves, or you can also quarters, as it will be convenient for you to place in a jar. The better the quality of your pepper, the tastier the workpiece will turn out.
A bunch of greens, preferably celery or dill, cut in large steps of about 1 cm. Wash it in advance and dry it. Cooking garlic - we clean the head and cut the teeth freed from the husk into large slices.
We prepare a deep frying pan or pan for blanching peppers. Pour oil and apple cider vinegar into it first. In the Caucasus, they usually do not use a canteen, but prefer homemade - apple, wine and even currant. But since in most cases we are deprived of such a pleasure as homemade vinegar, try using store-bought apple or regular table vinegar (9%), slightly reducing its amount in proportion.
We send bay leaves and pepper to oil and vinegar.
At the last stage, pour in water, add salt and sugar. We put on fire and bring the marinade for Armenian peppers to a boil.
We spread the pepper in one layer (!) In the boiling marinade and blanch under the lid for 2 to 6 minutes. Do not overcook it and keep an eye on the state of the pepper, as soon as it becomes more flexible - you can remove it from the pan and lay the next portion. Put the pepper that is already blanched in a saucepan and cover with a lid - it will soften even more from its own heat and it will be easier to arrange it in jars for sterilization.
While servings of pepper are blanched in the marinade, we put greens and garlic on the bottom in prepared clean jars.
We place blanched pepper on the green “pillow”.
The next layer with herbs and garlic - repeat and slightly gently tamp.
The last layer will also be green.
When all the jars are full, pour the hot marinade from the pan proportionally. It may not be enough, but just fill the remaining space with a small portion of boiling water, so prepare water in the kettle just in case. Don't worry, this little extra water won't ruin the taste of the peppers. Do not forget to arrange the peppercorns in jars, and remove the bay leaf - it is not needed in the preparation for the winter!
We send the pickled pepper in Armenian for sterilization in a pot with water up to the shoulders for 7 minutes (0.5 l), 10-13 minutes - 1 l. Count the time from the moment the liquid boils in the pan itself.
We take out the jar, twist it, turn it over and leave it in this form, without wrapping it!
If you wrap the workpiece with a blanket, the pepper may soften more than necessary and become not very tasty.
We clean the cooled banks for the winter in a suitable place for this.
Armenian sweet pickled peppers are ready!
So many closed already this year like never before! Everyone wants to try. I honestly admit that for the winter I closed the bell pepper in Armenian for the first time. Somehow they had a rest with their family, and rented a house from one woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered me for more than one year. And this year I fulfilled his desire, prepared Bulgarian. While cooking, you can salivate, how delicious it smells!
Ingredients:
- sweet pepper - 7 kilograms;
- cilantro and celery greens, 200 grams each;
- garlic - 1 head;
- peppercorns - 10 pieces;
- Bay leaf.
- refined sunflower oil - 0.5 liters;
- water - 0.5 liters;
- vinegar 9% - 100 milliliters;
- salt - 3 tablespoons;
- sugar - 100 grams.
in Armenian. Step by step recipe
- Peel the peppers, cut them in half, or you can cut them into 4 pieces, as you prefer.
- Chop the washed greens, cut the garlic into slices.
- Prepare the marinade, bring to a boil. Blanch the peppers in the marinade for 5 minutes.
- Arrange hot peppers in sterilized jars, sprinkling it with herbs and garlic, pour the marinade on top.
- Put the filled jars in a sterilized pan. Be sure to place a cloth napkin at the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
- Wrap the jars in a blanket, the next day you can put them away for storage.
- If you suddenly do not have enough marinade, you can cook separately and add to jars.
Bulgarian pepper for the winter in Armenian is stored at room temperature, its taste is impeccable and you will remember it for a lifetime! "Very tasty" wishes you delicious preparations. And recommends cooking
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Bulgarian pepper in Armenian - cooking recipe
Required Ingredients:
A kilogram of bell pepper;
Two tomatoes;
head of garlic;
One hot pepper;
A bunch of parsley;
A bunch of basil;
Three tablespoons of vinegar;
Two tablespoons of sugar;
a teaspoon of salt;
One third of a glass of vegetable oil.
It is better to take a small pepper and fry it whole, without peeling the stalk. I had a very large pepper, so I peeled it and cut it into four pieces. The size of the pepper does not affect the taste of the bell pepper snack.
And so, fry the Bulgarian pepper in a small amount of vegetable oil. A little tip, cover the pan while frying so that hot oil does not splatter. Grate the tomatoes, finely chop the hot pepper, chop the parsley and basil. Armenians also add cilantro, but my family does not like cilantro.
Finely chop the garlic and grind with salt.
Add garlic, hot pepper, herbs, vinegar, salt and sugar to the tomato puree. Mix the tomato marinade well. Now we take a plastic container, put a couple of spoons of marinade on the bottom.
Then spread the fried peppers and pour it with marinade. Put the load on top and leave in the refrigerator to infuse for two days. Chopped peppers can be tasted in a day, it will marinate faster. You can store this bell pepper appetizer in the refrigerator for as long as you like.
wishes you bon appetit!!!
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