Name: Caucasian-style red pickled peppers
Prep time: 2 h
Cook time: 2 h
Yield: 10
Ingredients: Bell pepper - 1 kg; Garlic - 8 clove; Celery leaf - 1 beam; Allspice - 3 PC.; Black pepper - 4 PC.; Bay leaf - 2 PC.; Vegetable oil - 0.25 Art.; Vinegar essence - 1.5 tbsp; Water - 1.5 Art.; Salt - 1 tbsp; Sugar - 2 tbsp

Ingredients for - Caucasian-style red pickled peppers

1. Bell pepper 1 kg

2. Garlic 8 clove

3. Celery leaf 1 beam

4. Allspice 3 PC.

5. Black pepper 4 PC.

6. Bay leaf 2 PC.

7. Vegetable oil 0.25 Art.

8. Vinegar essence 1.5 tbsp

9. Water 1.5 Art.

10. Salt 1 tbsp

11. Sugar 2 tbsp

How to cook deliciously - Caucasian-style red pickled peppers

1 . Stage

Prepare the vegetables. Clean and wash peppers, garlic, celery. Remove the stalk and seeds from the peppers. I cooked 5 kg of peppers. The recipe was given for 1 kg. It is easier to be guided.

2 . Stage

Prepare the marinade: add water, spices, sugar, salt, vegetable oil, bay leaf and vinegar essence to a pot and bring to a boil.

1. Stage. Caucasian-style red pickled peppers: Prepare the marinade: add water, spices, sugar, salt, vegetable oil, bay leaf and vinegar essence to a pot and bring to a boil.

3 . Stage

As soon as everything is boiling, put some of our peppers into the boiling marinade, turn the heat down to medium, boiling should be quite intense.

1. Stage. Caucasian-style red pickled peppers: As soon as everything is boiling, put some of our peppers into the boiling marinade, turn the heat down to medium, boiling should be quite intense.

4 . Stage

Cover with lid and blanch for 5-10 minutes. In the classic recipe-5, but now the peppers are some thick-skinned, boil for 8-10 minutes is better.

1. Stage. Caucasian-style red pickled peppers: Cover with lid and blanch for 5-10 minutes. In the classic recipe-5, but now the peppers are some thick-skinned, boil for 8-10 minutes is better.

5 . Stage

Take out the peppers, cover and put down the next batch. And so on to the end.

6 . Stage

At this time we put the jars and lids to sterilize. This is how I did it, the ancient method, in a mantypot.)

7 . Stage

Coarsely enough chop the celery.

8 . Stage

Dip chopped celery and garlic in the marinade for a couple of minutes, blanch.

9 . Stage

The celery begins to change color, remove it and the garlic with a slotted spoon.

10 . Stage

In sterilized jars we put celery and garlic, then peppers, priming them tightly with a spoon. They are malleable, because they are crumpled under the lid.

1. Stage. Caucasian-style red pickled peppers: In sterilized jars we put celery and garlic, then peppers, priming them tightly with a spoon. They are malleable, because they are crumpled under the lid.

11 . Stage

Top layer-greens.

12 . Stage

The marinade that dripped from the peppers-return to the marinade pan, boil and pour over our jars.

13 . Stage

We put a towel on the bottom of a large saucepan, and put our jars to sterilize for about 20 minutes. Then we take them out and roll them up. Turn over, and under a blanket until completely cooled. Ready in 2 days. In winter we open and enjoy. We eat everything, including peppers, greens, garlic and brine.) I would be glad if anyone likes our family recipe! P.S. Don't be intimidated by the amount of vinegar and the taste of the marinade in the beginning))). Believe me, everything is very balanced in the finished dish. If all of a sudden, the marinade was boiling a lot and you realize it wasn't enough to fill the jar, add another 1/4 cup of water in the final boil. Since the peppers are stacked tightly, not much marinade is needed to fill them.