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photo: niftyrecipe.com Pickled Sweet Peppers Stuffed with Cabbage and Carrots

Pickled Sweet Peppers Stuffed with Cabbage and Carrots

From a rich variety of fresh summer vegetables it is possible to prepare the tastiest preparations. Our today's recipe is excellent proof to that. Today for you we will stuff sweet pepper with cabbage and carrots.

Steps

  • 1. Let's prepare ingredients. Carefully wash all vegetables, necessary for work. Peel and wash carrots. Clean onions and garlic from a peel and chili from seeds. Sterilize jars in an oven for 20 minutes at the minimum heating (no more than 150 degrees). Accurately with sharp edge of a knife clean sweet pepper from a fruit stem and seeds. You need to receive hollow capacities for a stuffing.
  • 2. Lower the received vegetable capacities in the boiling water for 5-7 minutes. As a result of heat treatment they will become considerably softer.
  • 3. Let's cut cabbage into straws.
  • 4. By means of a grater let’s crush carrots.

  • 5. Lay out cabbage and carrots in deep ware. Let's add small cut pod of hot chili pepper and throw parsley leaves which we will tear by hands. Salt. Let’s squeeze vegetables a little. The stuffing is ready.
  • 6. Fill in hollow sweet peppers with the prepared cabbage stuffing.
  • 7. In the dry sterilized jars lay out bay leaves and add the garlic cloves cut largely on pieces. Let's lay out accurately prepared sweet pepper. Let's prepare marinade. In a pan pour in 0.5 liters of water, add vinegar, fill up sugar, and fill in oil and salt. Bring this mix to boiling and add caraway to the boiling marinade. In four minutes it is possible to remove marinade from a cooking surface.
  • 8. In jars with sweet pepper pour in hot marinade. Let's cover with lids not tightly. Put in a deep pan with the boiling water and sterilize for 15 minutes. After that, close hermetically. Wait for complete cooling. Carry to the storeroom and place on a shelf for storage.

    Bon Appetite!



Canning

Ingredients

  • Bell pepper
    8 pcs
  • Cabbage
    300 g
  • Carrot
    1 pcs
  • Chili
    1 pcs
  • Garlic
    4 clove
  • Parsley
    30 g
  • Caraway
    1 tsp
  • Bay leaf
    - to taste
  • Sugar
    100 g
  • Salt
    1 tsp
  • Vinegar 9%
    80 ml
  • Vegetable oil
    80 ml

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