Pickled Bell Peppers for Stuffing
1 hour Recipe Yield:
2 l Difficulty:
Simple recipe
Pickled bell peppers for stuffing – a food preservation recipe for the winter, before canning, peppers need to be cleaned of seeds so that they are as prepared as possible for stuffing. It is better to harvest peppers in large two- or three-liter jars. Use small and even peppers – this makes them easier to insert into each other. To use 1 liter and 1/2 liter jars, bell peppers can be stacked next to each other, and as the peppers blanch, they become softer and easier to do.
Recipe Ingredients
Cooking Recipe
To cook a sweet pickled peppers for stuffing recipe, wash the peppers well, cut off the stalk and remove the seeds.
Pour the peeled peppers with boiling water for 5-7 minutes, and then pour cold water. Insert blanched peppers one into one and place in sterilized jars.
Boil water in a saucepan, add salt, vinegar, stir and bring to a boil. Pour pepper with prepared marinade, cover and sterilize. Sterilize sweet peppers in 0.5 liter cans – 35 minutes, 1 liter – 40 minutes, 2 l – 45 minutes, 3 l – 50 minutes. After sterilization, the bell peppers are immediately sealed, turned over, covered with a blanket and allowed to cool.