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Pickled peppers in Armenian. Puffy, fleshy, shiny, buttery, sweet...
In the Caucasus, they just love sweet pepper, cook with whole basins in season and for winter. Without vegetable snacks, it is impossible to imagine a chic Caucasian feast with kebabs, homemade wine, lots of vegetables, greens and fragrant seasonings.
And pickled - one of such dishes, which is served by the hostess, regardless of what time of year in the yard, because vegetables in the Caucasus are always in abundance. We will try and make this delicious snack.
Pickled pepper Ingredients
Ingredients for marinade
Preparation
Bulgarian pepper is a storehouse of vitamin C. Even citrus and currants are not competitors. But few people know how to choose the right pepper depending on the purpose. Did you know that pepper fruits, like watermelons, have their “boys” and “girls”? Editorial "Site" I will be glad to tell you what the differences are between them and what each of these species is suitable for.
I’m sharing a rare recipe from my mom! You can eat immediately, but it is better to spin in the banks. Be sure to prepare this seasoning according to our recipe, I assure you, you have never tried such a delicious taste!
And pickled - one of such dishes, which is served by the hostess, regardless of what time of year in the yard, because vegetables in the Caucasus are always in abundance. We will try and make this delicious snack.
Pickled pepper Ingredients
- 1kg red sweet pepper
- 50g garlic
- 1 bundle of celery
- 1 bundle parsley
Ingredients for marinade
- 100g 9% vinegar
- 200g vegetable oil
- 2-3 bay leaves
- 5-6 peas of sweet pepper
- 5-6 peas of black pepper
- 300-400g water
Preparation
- Wash and peel the peppers so that there are no seeds inside, cut the fruits into halves.
- Marinade ingredients pour into an enameled pan, let them boil, put a few peppers in a marinade so that they swim freely there, and blanchir 5-6 minutes (it all depends on the thickness and fleshiness of the peppers).
- Remove the finished peppers with noise (they should become soft) and throw the next batch of fruits into the marinade. And that's until you boil it all.
- Large increments of 3-5 cm cut the greens.
- Finished peppers put in the container in layers: a layer of greens and garlic, a layer of peppers, a layer of greens and so on. Let me cool down and send it to the fridge.
- Bon appetit!
Bulgarian pepper is a storehouse of vitamin C. Even citrus and currants are not competitors. But few people know how to choose the right pepper depending on the purpose. Did you know that pepper fruits, like watermelons, have their “boys” and “girls”? Editorial "Site" I will be glad to tell you what the differences are between them and what each of these species is suitable for.
I’m sharing a rare recipe from my mom! You can eat immediately, but it is better to spin in the banks. Be sure to prepare this seasoning according to our recipe, I assure you, you have never tried such a delicious taste!
