In August and September, paprika prices are falling. That is why I make her wrestling for the winter at this time. For several years, it has been a must -have in my pantry next to pickled cucumbers and. Check the recipe for canned pepper and make a double portion immediately, because it impresses with its taste so much.
Main ingredients:
- 2 kg of pepper;
- 1 tablespoon of mustard beans;
- 3 bay leaves;
- 5 allspice grains;
- 8 black pepper grains;
- 3 cloves of garlic.
Floods:
- 1 l of water;
- 3/4 cup of vinegar;
- 3/4 cup of sugar;
- 1 flat spoon of pecunted stone salt.
Preparation:
To make canned peppers, at the beginning I wash vegetables, dry them, remove the seed nests and cut them into small pieces. They can be, for example, 2 cm stripes.
I pour mustard, allspice, pepper and add bay leaves and garlic (half a clove for 1 dish) into washed and scald jars.
Then I prepare the pickle: pour vinegar into the boiling water and pour sugar and salt – I cook the whole until dissolved sugar and salt.
I pour the hot pickle with peppers and spices. I turn them off and start pasteurization: I put the dishes in a pot with hot water at 3/4 of their height.
I cook jars for about 10 minutes from the moment the water is boiled. Finally, I put them upside down on the kitchen counter lined with cotton cloths. I move them to the pantry when they cool down.
I like to eat canned pepper with ham or cheese sandwiches the most. It also matches various salads, both vegetable and meat.
These preserves are a great addition to dinner. They taste great with baked chicken and potatoes. I also add them to spaghetti.
I also recommend serving canned peppers as a party snack together with marinated mushrooms. It also goes well with the sausage board.
See also:
No flour or cream. Makłowicz thickens the sauces only in this way
In the Polish People’s Republic, everyone was making preparations from it. Today it is forgotten, although tasty and healthy
Robert Makłowicz adds it to potato pancakes. Fingers lick your fingers
