Below I will tell you in more detail how to cook Georgian peppers for the winter. Cilantro can be used instead of parsley if you like. Add hot red peppers if you wish, for a spicier appetizer.
Main Ingredient: Vegetables / Bell Pepper
Dish: Blanks / Preservation
Cuisine geography: Georgian / Caucasian
- Bulgarian pepper - 1 Kilogram
- Garlic - 1 Piece
- Onion - 1 Piece
- Parsley - 1 Bunch
- Salt - 1 / 2-1 Art. spoons
- Sugar - 1-2 tbsp. spoons
- Vinegar 9% - 2 Tbsp. spoons
- Ground black pepper - To taste
- Hops-suneli - 1 / 2-1 Teaspoons
- Vegetable oil - 4 tbsp. spoons
How to cook "Georgian pepper for the winter"
Prepare all ingredients.
Wash the peppers, remove the tails and seeds. Cut into large slices.
Coarsely chop the onion and parsley, pass the garlic through a press.
Combine peppers, onions, garlic and parsley. Add salt, sugar, black pepper and suneli hops. Pour in vegetable oil. Stir, leave for 1 hour.
Transfer the peppers to a saucepan and bring to a boil. Cook for 15-20 minutes on low heat, covered, stir occasionally.
Then pour in the vinegar, mix, boil for another 2-4 minutes. Remove from stove.
Spread the snack in pre-sterilized jars, close the lid, wrap in a tea towel. Leave it like this until it cools completely.
Georgian pepper is ready for the winter, bon appetit!