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Bulgarian pepper in Armenian - cooking recipe

Required Ingredients:

A kilogram of bell pepper;

Two tomatoes;

Head of garlic;

One hot pepper;

A bunch of parsley;

Basil bunch;

Three tablespoons of vinegar;

Two tablespoons of sugar;

A teaspoon of salt;

A third of a glass of vegetable oil.

It is better to take a small pepper and fry it whole, without peeling the stalk. I had a very large pepper, so I peeled it and cut it into four pieces. The size of the pepper does not affect the taste of the bell pepper snack.

And so, fry the bell pepper in a small amount of vegetable oil. A little tip, cover the skillet with a lid while frying so that the hot oil does not splatter. Grate tomatoes, finely chop hot peppers, chop parsley and basil. Armenians also add cilantro, but my family doesn't like cilantro.

Finely chop the garlic and grind with salt.

Add garlic, hot peppers, herbs, vinegar, salt and sugar to the tomato puree. Stir the tomato marinade well. Now we take a plastic container, put a couple of spoons of marinade on the bottom.

Then we spread the fried peppers and pour the marinade over it. Put the load on top and leave it in the refrigerator to infuse for two days. Chopped peppers can be tasted in a day, they will marinate faster. You can keep this bell pepper snack in the refrigerator as long as you like.

wishes you bon appetit !!!

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For those who love savory snacks, it is difficult to find a good recipe. The available variety sometimes turns into a complete failure, and it turns out to be a pity for the time spent on preparing it. Making hot peppers for the winter in Armenian is not difficult. And the taste of the finished product will not leave indifferent any lover.

Many people know about culture, but not every person who eats hot peppers will think about the benefits and harms.

Pros of eating a vegetable:

• increased immunity;
• acceleration of hair growth;
• an obstacle to the development of atherosclerosis;
• muffling pain sensations;
• improving metabolism;
• taking part in thermoregulation;
• consumption in small quantities stimulates the appetite;
• suppression of appetite with unlimited use;
• juice lowers blood pressure;
• juice removes depression and improves mood.
• used in the prevention and treatment of cancer;
• helps with sciatica;
• has a laxative effect.

In addition to a positive effect on the body, hot pepper also has a negative effect.

Contraindications to the use of bitter pepper:

• should not be consumed if there is an allergy;
• should not be used by children and adolescents;
• negatively affects the body of a person suffering from cardiovascular diseases;
• use with caution in food for people suffering from diseases of the gastrointestinal tract;

Don't forget about safety precautions. You cannot use the product thoughtlessly. It is better to consult with your doctor first. Only then start using the vegetable and dishes with it.

Preparing the main ingredients

An important point in any business is preparation. All ingredients used in cooking require careful sorting. Use ripe fruits without signs of rot, disease and deformation.

All components included in the composition are washed and dried or wiped off with a towel. The rest of the preparation of ingredients depends on the characteristics of the recipe.

The seeds from the pepper are either removed or not - it depends on how hot snacks are consumed in the family.

Methods for preparing hot peppers for the winter

There is a place for the imagination of the hostesses to roam. Recipes are provided for every taste and wishes. You should carefully follow the steps, sequentially harvesting the components. And a delicious snack will delight household members in the middle of winter.

Armenian salting recipe

Cooking a snack is simple. There are a minimum of ingredients, the taste is amazing. Even a beginner in the culinary business can handle it. Roasted hot peppers are a delicious addition to meat dishes.

Components:

• 1 kilogram of peppers;
• 1 glass of oil;
• 2 tablespoons of vinegar;
• 4 tablespoons of sugar;
• 2-3 cloves of garlic;
• greens.

While the oil is warming up, the vegetable must be pierced along its entire length so that it does not crack. Fry on both sides until a crust forms. Set aside the finished pods. The rest of the oil is mixed with sugar.

Finely chop the garlic and mix with chopped herbs, add butter and sugar. Mix everything thoroughly, and pour the pepper into the finished mixture. Let it brew for a day. Then they are laid out in jars and rolled up. This recipe is not salty but has a long shelf life.

Salting with corn leaves

For salting in this way, you need corn leaves and stigmas. Cooking has no more features.

Components:

• 1 kilogram of pepper;
• 5-6 cloves of garlic;
• leaves and stigmas of corn;
• dill with umbrellas;
• celery greens;
• Bay leaf;
• 1 liter of cold water;
• 70 grams of salt.

Salting in this way is easy. By following the instructions, you get excellent results.

All necessary ingredients are washed with cold water. Take a small container and line the bottom with dill, leaves and corn stigmas. Then spread the peppercorns, alternating with garlic cloves, celery leaves. Cover the top with a second layer of corn and dill leaves.

Dissolve the salt in cold water, and pour the resulting liquid into the workpiece. Establish oppression. It will stand for about 7 days. Wait until the liquid becomes clear.

The pepper is taken out of the salt water and placed in jars. The remaining liquid is boiled and used instead of the marinade. Banks are rolled up and stored.

Canning the bitter chilli pepper

The hostess does not always want to pickle vegetables - canning is also popular among summer residents.

Components:

• 3.5 kilograms of hot pepper;
• 4-5 cloves of garlic;
• 0.5 liters of water and vegetable oil;
• 90 milliliters 9% vinegar;
• 100 grams of granulated sugar;
• 4 tablespoons of salt.

The pepper is sorted, washed and placed in boiling water for a while, then the skin is removed from it. In the meantime, combine the rest of the ingredients without pepper and garlic and put on fire.

The pepper is laid out in jars, periodically adding garlic cut into slices, poured with boiling liquid and rolled up.

Pickled bitter

Pickling peppers is easy. The preparation turns out to be delicious and leaves great in winter, as an addition to the main dish.

Components:

• 2 kilograms of hot red pepper;
• 3 cloves of garlic;
• 1 glass of oil;
• 1 glass of water;
• 2 tablespoons of salt;
• 50 grams of granulated sugar;
• 50 milliliters of 9% vinegar.

In the preparation of snacks in this way, there is heat treatment. Pre-washed hot pepper is required to get rid of the skin. This is done in several ways. Vegetable fried in oil easily separates from the skin; there is another way: dip the peppers in boiling water or place in the oven for 4-5 minutes.

Then they are engaged in the preparation of the marinade. In a container for boiling, combine water with oil. Set on medium heat, salt, pour vinegar and pour sugar. While the marinade is boiling, prepare the garlic. It is crushed in an arbitrary way.

Meanwhile, the peppers are dipped into the boiling filling for 2-3 minutes. Then they take it out and put it in prepared jars, periodically sprinkling the vegetable with garlic.

At the end, it is poured with marinade and sent for sterilization. The approximate time is 15-25 minutes, it depends on the size of the containers.

When the specified time has passed, the banks are exposed and rolled up. It should be removed until it cools completely under a blanket or warm blanket. The resulting salted pepper is served in the winter as a snack.

Method without sterilization

Sometimes housewives are looking for a simple recipe that doesn't require lengthy cooking of the vegetable. The non-sterilizing preparation method reduces the time spent on cooking.

Components:

• 0.3 kilograms of pepper;
• 0.6 liters of water;
• 2 tablespoons of sugar;
• 1 teaspoon salt
• 50 milliliters 9% vinegar;
• leaves of currant, cherry and horseradish;
• garlic - 2-3 cloves;
• spices to taste.

Wash and dry vegetables using a towel. Prepare the marinade from water, salt and granulated sugar. After boiling, pour in the vinegar.

While the filling is being prepared, lay the jar: line the bottom with leaves, then lay the pepper pods, shifting them with garlic. Pour boiling water over, hold for 10-15 minutes. Drain water, pour boiling filling. Cork the banks.

In Georgian

Cooking pickled hot peppers according to the recipes of different nations helps to discover the variety of tastes.

Components:

• hot pepper - 2.5 kilograms;
• 150 grams of garlic;
• 1 glass of oil;
• 3 tablespoons of salt and sugar;
• vinegar 9% - 1 glass;
• greens;
• Bay leaf.

In the washed peppers, cuts are made for the marinade to penetrate inside. All ingredients are mixed except herbs, garlic and pepper. Put on fire, give the opportunity to boil. Dip the pepper into a saucepan and, stirring constantly, boil it for 6-8 minutes.

After the expiration of time, they take it out of the water, putting it in a sieve. The brine is turned on again. Garlic and herbs are added to it. After boiling, it is poured into a container with a lid, into which the pepper pods are pre-folded. Marinated under oppression, in the refrigerator, for 24 hours. Then they take out the peppers from the brine, put them in jars, and store them in a cold place.

Spicy appetizer of pepper with herbs

The presence of greens during pickling gives the vegetable an unusual taste.

Components:

• 3 kilograms of pepper;
• 6 cloves of garlic;
• a bunch of dill and rekhan;
• 5 liters of water;
• 250 grams of salt.

Pierce the washed pepper with a fork. Prepare the brine by mixing salt and water. Greens are placed on the bottom, then pepper pods mixed with garlic cloves. Pour with brine, set oppression. Leave for several days.

Readiness is determined by the color of the vegetable. It gets brighter. To keep the pepper in the winter, it is tamped into jars along with herbs and sterilized for 10-15 minutes. Rolled up and sent to storage.

In honey marinade and tomato sauce

The pepper cooked according to this recipe turns out to be unusual, but still very tasty.

Components:

• bitter pepper - 3 kilograms.
• honey - 2 tablespoons.
• tomatoes - 2.5 kilograms;
• salt - 3 tablespoons;
• sugar - 2 tablespoons;
• vinegar 9% - 1 glass.

Thoroughly washed peppers can be preserved using honey and vinegar. The workpiece costs several days at room temperature.

Then juice is made from the tomatoes using a juicer. Put it on fire, adding salt and sugar. Add spices, bay leaf and garlic if desired. Peppers are dipped into the boiling mass, boiled for 2-3 minutes.

The peppers are removed and placed in cooked jars, poured with marinade and twisted. Leave at room temperature to cool completely. The appetizer tastes a little sweet, but the contrast with the bitterness of hot pepper adds spice to the workpiece.

Sour

Harvesting pepper in this way is not difficult even for beginners in the culinary business. You don't need to do anything special, it is enough to prepare the necessary ingredients, and an excellent preparation will delight the household in the middle of winter.

Components:

1. Bitter pepper pods - 5.5 kilograms;
2. Salt - 450 grams;
3. Garlic - 4 heads;
4. A bunch of greenery.

Chop garlic and herbs in an arbitrary way. Pepper is washed and dried. Next, punctures should be made for better salting.

Ready vegetables are mixed with garlic and herbs. Then pour the salt and mix well. They put it in a container and restore oppression from above. Put away in a warm place for several days.

It's okay if he overdoes it a little. The degree of readiness is judged by the appearance of the pepper.

Then they are transferred to a small container, or directly placed in a basement or cellar. You can roll up such a workpiece only after sterilization. Then the peppers are put in jars and sterilized for 10-15 minutes.

Pepper in tomato

Components:

• 1 kilogram of hot pepper;
• 2.5 liters of tomato juice;
• 30 grams of salt;
• 3 tablespoons of sugar;
• garlic - 2-3 cloves;
• 1.5 cups sunflower oil;
• 1 tablespoon vinegar

Prepare the pepper, make cuts. Tomato juice is put on the fire, salted and granulated sugar is poured into it. Allow to boil for 10-15 minutes, then pour out the oil; after boiling again, spread the chopped garlic and vinegar.

Hot pepper folded in sterile jars is poured with the prepared marinade and rolled up. Put away for storage.

Methods for storing blanks with pepper

It is not enough just to follow the recipe. It is necessary to monitor the sterility of the workplace. When cooking, nothing should get inside the storage containers. Sterilize jars and lids.

In addition, you need to properly store workpieces that were not sterilized, but filled with cold brine. A refrigerator is better. But sometimes the number of containers does not allow them to be placed there.

In this case, the workpieces are stored in the basement or cellar, creating optimal storage conditions. The temperature should not exceed +15 ⁰С, but also not be lower than 0 ⁰С.

The relative humidity is 80%.

If the finished product is stored in a large container, then after taking out the required amount of vegetables, add the brine.

The preparation of pepper in Armenian will appeal to lovers of hot snacks. Many will love the dish for its simplicity and taste.

Foreword

Hot peppers are dearly loved by fans of dishes with light notes of pungency or burning piquancy. In order not to deprive yourself of the pleasure of enjoying this amazing vegetable in any season of the year, we suggest preparing hot peppers for the winter; many hostesses have already appreciated the recipes for its preparation. Especially useful tips for making chili will be for those who want to please a strong half of humanity, because most men will like such conservation very much.

We often hear the phrase pepper - "the king of vitamins." And it's hard enough to argue with that. If we take a closer look at this list, then it consists of the following set of vitamins A, B1, B2, B6, B9, C, E, KK, PP, beta-keratin, phosphorus, iron, potassium, choline, necessary for the body. Scientists say that in order to get the body's daily intake of vitamin C, it is enough to eat at least 30-40 g of hot pepper.

Healthy hot peppers

However, even with this impressive list of beneficial micronutrients, many believe that spicy foods are unhealthy. And this fact can also be called erroneous. If you consume chili in moderation, then you will undoubtedly experience a positive effect, especially with regard to the circulatory and respiratory systems of your body. This vegetable will be especially useful for those who want to improve their eyesight, strengthen hair follicles and enhance hair growth, as well as lose weight, because hot pepper is an active burner of harmful cholesterol.

Did you know that chili also stimulates the production of special hormones of happiness - endorphins. This, in turn, is reflected in strengthening the immune system, improving blood circulation, relieving stress and pain. But who really should give up hot peppers are people with high blood pressure, liver diseases, ulcers, gastritis, as well as allergy sufferers, pregnant women, and also be especially careful with its use in the hot season.

Hot canned peppers for the winter are an excellent preparation and an ideal addition to any fish and meat dishes. Moreover, the process of its preparation will not take you much time, and its taste will pleasantly delight you with a light speck in combination with a sweet and sour marinade. However, before disassembling any recipes for making fried chili, we will study the main features, without which the preparation is impossible:

• When looking at recipes for canned hot chili, try to focus on the meaty varieties you choose.
• Combine the color scheme by choosing multi-colored pods.
• To make the pepper more intense in taste and not lose its aroma, experienced hostesses advise to fry it whole, without removing the seeds and without removing the tails.
• It is imperative to fry hot peppers in a large amount of vegetable oil. However, many recipes say that it will be more useful to first bake it in the oven, and then fry it in a pan.
• Freshly fried chili perfectly absorbs aromas and is well saturated with all flavors. Therefore, the ideal combination in this case would be a marinade made from a mixture of honey, garlic, herbs and vinegar.

To make fried hot peppers you will need:

• bitter pepper (chili) - 15 pcs.;
• sugar or honey (can be combined) - 4-5 tbsp. l .;
• table vinegar 9% - 70-100 ml;
• garlic - 1 head;
• parsley - 1 small bunch;

Cooking fried hot peppers

We begin canning directly with frying the peppers. To do this, you need to heat the vegetable or olive oil well enough. At the same time, do not wish for oil. In the meantime, the oil is heating up, without wasting time, let's get down to preparation. Thoroughly wash the vegetables, cut off the tails, leaving one and a half to two centimeters so that it is convenient to get them out of the jar, wipe the pepper from the remaining water and pierce it with the edge of a knife along the entire perimeter. This is to prevent the chili from cracking during frying under excess steam pressure.

After finishing preparation, put hot peppers in a pan and fry them on both sides until golden crisp, and then literally for a couple of minutes under a lid over low heat. Chili can be grilled if desired. It will be much tastier and healthier this way. However, before doing this, do not forget to coat the pepper with a sufficient amount of vegetable oil. We give the peppers time to rest, but for now let's get down to preparing the sweet and sour preparation. To do this, add a mixture with honey and sugar to the oil remaining after frying.

We peel the head of garlic and chop the cloves finely with a knife or pass them through a garlic press, chop the herbs. Add this fragrant mixture to our sweet dressing, mix everything, let the dressing cool, and then pour in 9% vinegar. Pour the fried chili with the resulting garlic-oil preparation with honey and leave it to infuse in the refrigerator for a day. If you wish, you can immediately put the peppers in jars and pour over them with marinade. If, after you have poured the marinade, there is not enough of it, add the required amount of boiled water. Despite other recipes where a hot marinade is used, it is preferable to use a cold one here. Now just roll up the jars with lids and feel free to send them to the pantry.

And how sweet and spicy combine well, especially when it comes to amazing peppers. As in the previous recipe, the peppers will also be fried in a pan, but they will sparkle in a new way. To prepare this dish, you will need the following set of ingredients:

• sweet bell pepper - 2.5 kg;
• bitter chili - 1 pc;
• garlic - 1 large head;
• sugar (if desired, you can replace with honey) - 250 g;
• salt - 1 tbsp. l .;
• vinegar 9% - 70 ml;
• vegetable oil - for frying.

Frying bell peppers in a skillet

Such proportions are designed for a 3 liter capacity, if you are going to use cans of smaller volume, you need to recalculate. So the first thing we need to do is rinse and dry the bell peppers thoroughly with a clean cotton towel. Then lightly prick the peppers with a fork and put them in a hot frying pan with vegetable oil. Fry on all sides until tender. It is best to cover the peppers with a lid, remembering to turn them over so that they are evenly fried on all sides. Meanwhile, cut the peeled garlic into large pieces.

We put the finished fried peppers in sterilized jars, sprinkling each layer with chopped garlic. When the jar is almost full, pour a proportional amount of salt, sugar and vinegar into it, and put hot chili on top, adjust the amount to your liking. A liter jar will need about a third of the pod. Then it remains to pour the contents of the jar with boiling water under the edge of the neck and roll up the lids.

The ardent temperament of the Georgian people has left its mark on its national cuisine. Just worth it or unrivaled. However, this range of canned dishes will be supplemented by one more "oriental guest" - hot peppers in Georgian style.

Here's what you need to get this temperamental snack into your winter collection:

• bitter capsicum (green) - 2.5 kg;
• garlic - 150 g;
• fresh celery root - 100 g;
• parsley - 50 g;
• vegetable oil - 1 glass;
• sugar (can be replaced with honey) - 3 tbsp. l .;
• white wine vinegar - 0.5 l;
• bay leaf - 5 pcs.;
• salt to taste.

We start, as always, with the preparation of hot peppers. In this recipe, it must be thoroughly rinsed and cut on one side so that it is well saturated with the marinade. Now we pour all the necessary ingredients for the marinade into a saucepan: sunflower oil, wine vinegar, add sugar, salt, bay leaf. Keeping the mixture on low heat, bring it to a boil, remembering to periodically stir with a wooden spatula.

When the marinade boils, we send half the specified amount of hot pepper to it. Let the vegetables boil for 7-9 minutes, remembering to turn them over every 2-3 minutes. When the specified time has passed, we take out the first batch of peppers and add the second, we do the same operation. Let the marinade cool. And while it cools down, cut the celery, garlic into cubes and chop the parsley. We add all this fragrant mixture to the cooled marinade, send it to low heat, bring it to a boil and let it boil for literally 2-3 minutes.

We mix the boiled hot pepper together with the ready-made marinade and send it to infuse in the refrigerator for a day. At the end of this time, we put the chili tightly in jars, fill it to the top with marinade, roll it up, and this is where the conservation is over.

In Armenian, "tsitsak" means pepper. However, a special pepper. It must necessarily be long, thin and have a greenish-yellowish color. This type of pepper tastes moderately hot. Therefore, without much effort, you can eat 2-3 pods with a good portion of meat.

To prepare this special recipe in Armenian, you will need to stock up on the following simple set of ingredients:

• Tsitsak pepper - 6 kg;
• garlic - two large handfuls;
• a large bunch of dill - about 200-250 g;
• cool water - 10 liters;
• coarse salt - 2 glasses;

Tsitsak in Armenian

From this amount, you should get about 6 liter jars of ready-made preservation. Let's start the preparation process in a very unusual way. First, we will need to slightly dry the pepper. To do this, lay out unwashed hot peppers on a tray and leave them in this state for 1-2 days. In this short period, it should wrinkle slightly and soften. It is now ready for further processing. We wash it and pierce it in several places with a fork. Chop the garlic, chop the herbs and thoroughly mix this fragrant dressing with hot pepper.

Now let's start preparing the brine, stir the salt in the required amount of water at room temperature, fill the peppers with this cold marinade, cover them with a lid, and put oppression on top. Leave the peppers at room temperature. We determine their readiness by color, they should turn yellow well. This may take 3 or 10 days. It all depends on the temperature at which the fermentation process takes place.

When that long-awaited moment comes, put the pepper with all the ingredients in a colander and let the marinade drain a little. We put the peppers in the jars tightly enough. Hot peppers in Armenian are almost ready, now the jars with the contents can be sterilized and rolled up for 10 minutes.

Almost every Armenian family closes a large amount of hot and sweet peppers for the winter. Armenian bell peppers can be preserved in large pieces or even whole with the addition of a large amount of fresh herbs and garlic. This appetizer looks delicious. Red pepper with juicy greens seems especially bright, fresh and seductive in winter. Once on the festive table, such a meal is unlikely to go unnoticed.

Cooking features

The process of preparing pepper in Armenian has certain peculiarities, without knowledge of which the appetizer, even if it turns out to be tasty, will not have organoleptic characteristics characteristic of an Armenian appetizer. Violation of the canning technology can lead to the fact that the appetizer quickly deteriorates, even before winter.

• For the preparation of sweet peppers in Bulgarian, red fruits are chosen. The color of vegetables does not always matter, but in this case, this characteristic must be taken into account. But in terms of size, the fruits can be both large and small. Small ones are stuffed and covered whole, large ones are cut into halves or quarters (lengthwise). It is not customary to chop the peppers into small pieces for preservation according to Armenian recipes.
• According to traditional technology, the pepper is “bathed” in a marinade, laid out in jars, sprinkled with herbs and garlic, then poured with boiling marinade and sterilized. If the pepper is covered whole, the herbs with garlic are placed inside the fruit. In this case, more filling will be required, but the exit of the snack will be large.
• The marinade is poured evenly into the cans, since it may not be enough and you will have to add boiling water to the cans.
• There are recipes according to which Armenian peppers can be cooked without sterilization, but then the appetizer turns out to be less appetizing, since the greens in it take on a faded look.
• Garlic cloves for pepper in Armenian are usually not cut, but if the cloves are very large, they can be cut in half lengthwise with a knife.
• To prevent the jars from bursting during sterilization, a towel is placed on the bottom of the pan. Barely warm or room temperature water is poured into the pan; hot or cold water is not allowed.
• Whether to sterilize the jars before filling them with pepper is up to the hostess. On the one hand, peppers are not capricious and sterilization of cans along with a snack is enough to preserve them. On the other hand, pre-sterilizing the containers reduces the risk of the snack spoiling prematurely. If the recipe does not provide for sterilization of peppers in jars, it is imperative to sterilize them before filling with the finished snack. Boil the lids anyway.

Armenian bell pepper in slices

Composition (for 6-7 liters):

• sweet pepper (red) - 6 kg;
• water - 1 l;
• garlic - 0.3 kg;
• parsley - 100 g;
• cilantro - 100 g;
• celery stalk - 100 g;
• salt - 120 g;
• sugar - 120 g;
• table vinegar (9 percent) - 100 ml;
• bay leaf - 6 pcs.;
• black peppercorns - 18 pcs.;
• allspice peas - 12 pcs.

Cooking method:

• Wash the peppers. Remove the stalks along with the seeds. Cut the fruit lengthwise into quarters.
• Peel the garlic cloves.
• Wash greens, put on a towel, wait until it dries. Chop coarsely with a knife.
• Wash cans and lids with baking soda. Boil the lids. Banks for reliability can also be sterilized.
• Combine water, salt, sugar. Bring to a boil.
• When the salt and sugar dissolve completely, add oil and vinegar, stir. Put laurel leaves, peppercorns in the marinade.
• When the marinade comes to a boil, add the first batch of pepper (about 1 kg). Blanch for 2-3 minutes.
• Remove the pepper with a slotted spoon, place in prepared jars. Put a large pinch of each type of greenery and 2-3 cloves of garlic on top.
• Boil the next batch of pepper in the marinade, put it in jars, cover with herbs, add garlic.
• Continue filling the jars with marinated blanched peppers, sprinkling with herbs and garlic. Put herbs and garlic on top.
• Bring the marinade to a boil. Catch pepper and laurel leaves from it, arrange in jars.
• Pour boiling marinade over them. If this is not enough, add boiling water to each jar.
• Lay a towel at the bottom of a large saucepan, place jars of snacks on it.
• Pour water into the pot so that it reaches the hangers for the jars. Cover containers with prepared lids.
• Place a saucepan over low heat and bring the water to a boil. Sterilize the jars for 15 to 45 minutes, depending on their volume (15 minutes per 0.5 L).
• Carefully remove the cans from the pan, roll them up.

Cooled cans can be removed to a cool closet or other room where the temperature does not rise above 20 degrees.

Armenian bell pepper whole

Composition (for 7–7.5 liters):

• Bulgarian pepper - 5 kg;
• water - 1 l;
• grape or apple cider vinegar (6 percent) - 0.5 liters;
• refined vegetable oil - 0.5 l;
• salt - 100 g;
• sugar - 0.25 kg;
• bay leaf - 7 pcs.;
• allspice peas - 20-25 pcs .;
• black pepper in a pot - 20-25 pcs .;
• leafy celery - 100 g;
• parsley or cilantro - 100 g;
• garlic - 0.25 kg.

Cooking method:

• After washing and drying the peppers, cut the stalks from them and remove along with the seeds.
• Wash the greens, let them dry, chop with a knife (not too finely). Prepare the garlic cloves. It is recommended to work with garlic with gloves in order not to get burned.
• Boil water, mix with vinegar and oil, add salt, sugar, spices.
• Bring the marinade to a boil.
• Dip the peppers in batches and blanch for 5 minutes. Place in a saucepan.
• When the peppers are cool, place a couple of garlic cloves and a pinch of herbs in each.
• Fill the prepared jars with peppers, trying to keep them as tight as possible.
• Boil the marinade again and pour over the peppers.
• Cover the jars with lids, place in a saucepan and sterilize in boiling water for 10-30 minutes.
• Seal the cans hermetically, turn over. It is not necessary to wrap up.

Cooled cans can be removed to the usual storage place for winter supplies, the snack is well worth it at room temperature. If you decide to do without sterilization, the peppers can only be stored in the refrigerator.

Bulgarian pepper in Armenian with the addition of spicy

Composition (for 5-6 liters):

• sweet pepper - 5 kg;
• hot pepper - 1 pc.;
• fresh cilantro - 150 g;
• fresh parsley - 150 g;
• water - 1.5 l;
• table vinegar (9 percent) - 0.25 liters;
• laurel leaves - 5-6 pcs .;
• allspice peas - 12-15 pcs .;
• refined vegetable oil - 0.25 l;
• salt - 120 g;
• sugar - 0.3 kg.

Cooking method:

• After washing and removing the seeds, cut the bell peppers into quarters.
• Prepare the garlic cloves and herbs. Cut the greens into small pieces.
• Cut hot peppers into thin rings, remove the seeds from them.
• Boil water, dissolve salt and sugar in it, mix brine with oil and vinegar, bring to a boil again.
• Add hot pepper rings, laurel leaves, allspice peas to the marinade. Boil the peppers in the marinade for 2-3 minutes. You need to boil it in parts.
• Prepare the jars. Strain the marinade.
• Place the hot pepper rings and the spices left over from the marinade in the jars.
• Fill the jars with bell peppers, carefully tamping and shifting with herbs, garlic.
• Boil the marinade for 5 minutes, pour the peppers over it.
• Sterilize the snack jars in boiling water for 15 to 45 minutes.
• Seal, leave to cool upside down.

This appetizer option will appeal to lovers of spicy dishes.

Armenian pepper turns out to be bright, juicy, appetizing. Has a fresh aroma and piquant taste. Such preparation for the winter will definitely not be superfluous.

• 1 tbsp vinegar 9%
• 1 st. auxiliary oils
• 1 cup sugar sugar
• 120 g salt
• 5 bay leaves
• 12 allspice peas

Wash the pepper, remove the stalk, cut into 3-4 pieces, wash and chop the garlic and herbs.
Add all the marinade ingredients EXCEPT the vinegar to boiling water and bring to a boil. Dip the pepper in small portions into the boiling marinade and cook for 5-10 minutes, Then put the pieces of pepper in pre-sterilized dry jars, sprinkle with garlic squeezed through a press or chopped into slices and chopped herbs. Pour vinegar in the marinade, bring it to a boil and pour the pepper in a jar .Cover the jars with lids and sterilize for 15-20 minutes, then roll up, allow to cool and put in a cool place.
From this amount of pepper I got 4 liters.

Be sure to cook pickled peppers according to this recipe, you will have an excellent appetizer and vegetable salad for meat dishes in winter.

Armenian pepper with Korean carrot

This year I add another delicious pepper recipe with a new experiment. I added grated carrots on a Korean grater to the pepper. It turned out very tasty.

Ingredients

• 5 kg of sweet pepper
• a bunch of parsley and celery
• 300 gr garlic
• 500 gr carrots

Marinade:

• 1.5 l of water
• 120 g salt
• 250 g sugar
• 5 bay leaves
• 12 allspice peas
• 1 glass of vegetable oil (I used a 250 g glass)
• 1 cup vinegar 9%

Preparation

Cut the fleshy bell pepper into 2-4-6 pieces, depending on the size.
Chop a bunch of parsley and celery, peel and cut the garlic into thin slices. Grate the whole carrots on a Korean grater.

Dip pepper into the boiling marinade, boil until soft, put in a jar, sprinkle with carrots, garlic and parsley.
When all the peppers are cooked and placed in the jars, pour the marinade up to the top of the jars.
Sterilize 1 liter jar in boiling water for 15 minutes, roll up.