As for me, there are never many blanks of pepper, because it always turns out to be juicy and aromatic. I marin it with other vegetables, for example, tomatoes, cucumbers, carrots, and separately.
Cooking description:
I really liked the recipe for making pepper with garlic and parsley because, firstly, the pepper itself turns out to be very fragrant, and secondly, it is essentially a wonderful salad that you simply put from a jar onto a plate (I roll it up in small jars with a volume of 280 -300 ml.) And that's it - the salad is ready, an excellent addition to any meat dish. By the way, these ingredients are enough for 2 280 ml jars. Perfect to try!
Main Ingredient: Vegetables / Bell Peppers
Dish: Blanks / Pickling
Ingredients:
- Sweet pepper - 500 grams
- Garlic - 3-4 Cloves
- Parsley - 1 Bunch (small)
- Sunflower oil - 50 Milliliters
- Vinegar - 75 Milliliters
- Sugar - 3 Tbsp. spoons
- Salt - 1/2 Art. spoons
- Water - 300 Milliliters
Servings: 2-3
How to cook "Pepper with garlic and parsley for the winter"
Prepare all the ingredients you need. Peel the sweet pepper from the stalks and seeds, cut into small pieces of any size. Can be cut into strips or cubes as you like. Chop the garlic cloves with a press, rinse the parsley and chop finely. Prepare the marinade. To do this, mix 300 ml in a saucepan. water, salt, sugar, table vinegar and vegetable oil. Put on fire. When the marinade boils, first send half the pepper into it and boil it under a lid over medium heat for 2 minutes, then transfer the pepper to a clean sterilized jar, laying layers of garlic and parsley, and send the other half of the pepper to the marinade, boil it in the same way and put it to the bank. This is how you need to lay out: a layer of pepper, a little garlic, a couple of large pinches of chopped parsley, a layer of pepper again and repeat. It turns out very appetizing, right?
