Whole pickled pepper
This pepper is marinated especially for stuffing. Simply take the vegetables out of the jar, spread the filling over them and cook the dish as usual.
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Ingredients
- 1½-2 kg of Bulgarian pepper (approximately 12-15 medium vegetables);
- about 2 liters of water;
- 2 tablespoons of salt;
- 1 tablespoon of sugar;
- 3 tablespoons vinegar 9%.
The ingredients are designed for a can of 3 liters.
Preparation
Peel the peppers from seeds and stems. Cut off the tops so that the vegetables can then be stuffed.
Put the peppers in a clean jar. To fit more, insert them into each other. Fill the jar with boiling water to the edges, cover and leave for half an hour.
Pour the infusion into a saucepan and add salt and sugar. Bring to a boil and cook for 2 more minutes.
Pour into the peppers vinegar and boiling brine and roll up the jar.