This recipe of preservation of sweet paprika submits the taste from the first spoon. In the winter it not just delicacy, and source of vitamins and minerals.
It is required to you
- - 2-3 kg of sweet paprika;
- - 2 pieces of bay leaf;
- - 6 pieces of pepper (peas);
- - ¼ garlic;
- - carnation;
- - 1 tablespoons of granulated sugar;
- - 1 tablespoons of salt;
- - 50 g of vegetable oil;
- - 50-60 g of vinegar (9%);
- - pan;
- - banks.
Instruction
1. Prepare paprika for preservation: lay out in a big basin, wash up and remove all damages and tails, cut each pepper corn on 4 parts, carefully exempt from all seeds. Delete seeds attentively as their hit in bank threatens with what bank can blow up subsequently.
2. Now put the prepared pepper to be blanched within 5 minutes. It is more this time to keep pepper in hot water it isn't recommended, and that they can get out of the initial shape. In some cases it is possible just to scald pepper boiled water.
3. After scalding drain water and leave pepper for some time. If you want to receive pepper with very delicate flavor, then you can remove from it a skin.
4. Prepare banks for a vykladyvaniye of pepper: wash out them in soda solution, and then sterilize over steam to avoid hit of microbes and damage of cans. For preservation of pepper it is better to choose small banks on 0.5 or 1 l which it is necessary to sterilize 10-20 minutes. After processing put cups on a surface a neck up, put pepper in the form of peas, bay leaf, the cut garlic, a carnation and other greens which taste you prefer in preservation.
5. Start a pepper vykladyvaniye, try not to push it in bank and not to fill a container to the very top as when filling by a brine some vegetables can get out of capacity.
6. Now it is possible to start filling by a brine from the following calculation: one half-liter can includes about 250 ml of liquid. For brine making take a pan with water and bring liquid to the boil. On 1 liter of liquid it is necessary to add 1 tablespoon of salt and sugar, 50 гр vegetable oil and 50-60 g of vinegar (9%). It is better to pour in vinegar before water boiling because liquid can hiss very strongly. Boil thoroughly such brine within 10-15 minutes, and then fill in with it pepper.
7. Meanwhile sterilize covers for cans with tinned pepper. Then pour water into wide ware and put cups covered with covers for pasteurization to be sure that preservation won't deteriorate.
8. In 30-40 minutes get banks and roll up them covers, turn upside down and cover with a warm blanket. After banks completely cool down, move them to the cool dark place.