My mother made such preparations for the winter. Wachowicz recreates the recipe from the PRL

Ewa Wachowicz has proved more than once that she knows cooking like hardly anyone. Her recipes are very popular. This time she decided to recreate the recipe from the PRL to canned pepper. It is worth having these forgotten preserves in your pantry – prepared according to the right proportions, they delight with crunchy and perfectly balanced acidity.

Ingredients:

• 2 kg of red pepper;
• 1.5 liters of water;
• 200 ml of spirit vinegar 10 percent;
• 8 tablespoons of sugar
• 2.5 tablespoons of unproduced salt;
• 2 tablespoons of mustard;
• 1 tablespoon of oil per jar;
• 5 bay leaves;
• 10 grains of allspice.

Preparation:

To make canned peppers, you need to wash the vegetables, get rid of the seed nests from them and cut into smaller pieces. Then put them in previously scalded and cleaned jars.

In the next step we prepare the pickle: Pour water, vinegar into the pot and add the remaining ingredients, i.e. sugar, salt, mustard, bay leaves and allspice. Boil everything and cook for about a minute on low heat.

Pour the marinade prepared in this way into jars with peppers. Then add oil into each dish and turn it off firmly.

Finally, we proceed to pasteurization: Hot jars carefully put into a pot lined with a cotton cloth. We pour water into 3/4 of the height of the dishes, boil and from that moment cook the whole for 15 minutes under cover.

We put the jars on the cloth on the top up. When they cool, we move them to a cool and dark place, i.e. to the pantry or to the basement.

Canned pepper from the recipe of Ewa Wachowicz can be eaten straight from the jar. Most often, however, it is added to traditional sandwiches with cheese or sausages. Nothing prevents you from replacing it on Pajda with a pate.

This vegetable can be added to spaghetti, vegetable salad, as well as homemade burgers, tortillas or casseroles. It will be a great snack if we stuff the eggs with it or make up the cork.

Such pepper will also work in a roast or sweet and sour saucemade of tomato puree with the addition of pineapple and fried onion. You can even add it to the filling in zraze or devolay.