How to cook pickled pepper in mustard

Preparation of pepper for the winter in full swing, and the editorial board "Site" Wants to add another conservation option to your collection. Such a pepper will be loved by all mustard fans.

Pepper in mustard



Why harvest? mustard? Our answer is for a change! You can preserve a few jars of ordinary pepper in oil, and a couple to make according to our special recipe.





This method of preparation came to us from Serbia. It's a real Balkan recipe. Pickled pepper in mustard It is considered a traditional dish in this area.





The ingredients

• 3 kg of Bulgarian pepper
• 1 liter of water
• 250ml vinegar
• 4 tbsp sugar
• 2 tbsp salt
• 4 bay leaves
• 1 tsp black pepper peas
• 1l tender mustard
• 1 litre of vegetable oil
• 4 cloves of garlic

Preparation

1. Let's make some Bulgarian pepper first. To do this, wash it thoroughly, remove all the seeds and cut along into quarters.
   
   
   
   
2. Pour water into the pan, there also add vinegar, salt, sugar, spices and garlic. Bring the water to a boil and blanche the pepper in it for 15 minutes until soft.
   
   
   
   
3. Pour the water and let the pepper cool a little.
   
   
   
   
4. In the meantime, you can prepare mustard. To do this, add vegetable oil to it and beat in a mixer.
   
   
   
   
5. It's a small matter: add mustard to the pepper, stir and spread it in sterile jars. You can store banks in a cellar or storage room.
   
   
   
   

Be sure to use such peppers as a snack for potatoes or vermishel. If the dish seems too fatty, you can experiment with proportions. Bon appetit!