To pickle sweet pepper for the winter, a few ingredients are required. It is possible to pickle paprika not only in usual water, but also in tomato juice.
Pickling of pepper in water
The small green fruits of pepper pointed from top to bottom which are grown up on the kitchen garden will be ideal for this preparation. However, it is possible to take also oval fruits. The main thing that they were not the really big size was quietly passed through a neck of a glass jar.
For preparation of pickled peppers it is necessary to take:
- 2 liters of water; - 300 ml of vinegar, concentration of 9%;-4 kg of pepper; - 1 glass of sugar; - 2 tablespoons of salt; - 1 glass of refined sunflower oil.
Pour water and oil in a pan. Put sugar, salt in it. Well washed up pepper before cooking it is necessary to prepare, punctures everyone a fork. You cook peppers not everything at once. At first – the third part. Lower vegetable in already boiling water for 5 minutes. After that pour in 100 grams of vinegar and begin to stack rather densely pepper in sterile banks. It is convenient to do it by a skimmer or nippers for cakes. In each can pour a sterile ladle the boiling brine from a pan. It shouldn't reach up to the top on 2 centimeters. Roll up covers, carefully turn a container and wrap up with an old jacket or the newspaper, and from above – a light blanket. Continue to boil a brine and this time. Put in it the second part of pepper. In 5 minutes pour in 100 more ml of vinegar and repeat all steps as it was described above. With the last portion of pepper for pickling we do the same. Approximately in 20 hours the banks will cool down. Carefully turn them and remove to the cool place. Vegetable canned food will be ready in a month, and 1-2 years can be stored.
Pickling in a tomato
For this recipe it will be required (on the 3rd banks, of 1 liter): - 2 liters of tomato juice; - about 12 krasnoboky pepper; - 3 tablespoons of vinegar, concentration of 9%;-1.5 tablespoons of salt; - 5 tablespoons of sugar; - 4 tablespoons of sunflower oil. Tomato juice can be bought already ready or to make it from tomato independently. Also tomato paste which is parted in 2 liters of water to taste will approach. In this case increase amount of vinegar (0.5 glasses by 2 liters of liquid). Put juice on fire. Add to it oil, sugar and salt. Wash out the Bulgarian pepper and pin everyone a fork. Lower in the boiling tomato liquid and blanch 12-14 minutes. At the end of process of cooking pour in vinegar. Spread out slightly softened pepper on the glass sterilized container. Pour the boiling hot brine. Roll up covers and wrap up as it was described in the first recipe. Pickled peppers in tomato juice are ready.