I am sharing a recipe for delicious pickled peppers in Armenian. The appetizer is prepared on the basis of bell peppers with garlic and herbs. It turns out fragrant, spicy and piquant!
Cooking description:
Below I will tell you more about how to cook pickled peppers in Armenian. This is a recipe for peppers to be eaten within 1-2 weeks. If you want to make a preparation for the winter, then transfer the peppers to a jar and sterilize in boiling water for 10-13 minutes.
Main Ingredient: Vegetables / Bell Peppers
Dish: Blanks / Pickling / Snacks
Cuisine Geography: Armenian / Caucasian
Ingredients:
- Bulgarian pepper - 1 Kilogram
- Garlic - 1.5 Pieces
- Parsley - 1/2 Bunch
- Vegetable oil - 1/4 Cup
- Salt - 1 tbsp. the spoon
- Sugar - 2 Tbsp. spoons
- Bay leaf - 5-6 pieces
- Acetic acid 70% - 5 Milliliters
- Cilantro - 1/4 Bunch
Servings: 4
How to cook "Armenian marinated pepper"
Prepare all ingredients. Wash the peppers, core them and cut them into halves or quarters. In a saucepan, combine water, peppercorns, vinegar, salt, sugar, vegetable oil and bay leaf. Bring the marinade to a boil. Boil the peppers in portions (how much will fit in a saucepan and cover the marinade) for 5-6 minutes. Transfer the boiled peppers to a plate and cover. While the peppers are boiling, prepare the herbs and garlic. Chop the parsley and cilantro coarsely.
