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Bell pepper in honey


Ingredients for making bell pepper in honey

  1. Bulgarian pepper 6 kilograms
  2. Pure water 2 liters
  3. Salt 2 tablespoons with a slide
  4. Honey 2 tablespoons
  5. Sugar 1 tablespoon
  6. Vinegar 6% 1 tablespoon
  7. Sunflower oil 1.5 tablespoons
  8. Garlic 2 heads
  9. Black peppercorns to taste
  10. Allspice peas to taste
  11. Whole cloves to taste
  12. Laurel leaf 1-2 pieces in each jar
  • Main ingredients

Inventory:

Saucepan, kitchen knife, cutting board, glass jars with lids, a kitchen towel or plaid, spoon, fork, ladle.

Cooking bell pepper in honey:

Step 1: Prepare the bell peppers.


You can cook multi-colored peppers, you can take one color, which one you like best. Jars filled with pieces of red, yellow, orange and green peppers together look very bright and colorful.
Peel selected peppers by removing seeds and cutting a thick green stalk. Rinse vegetables thoroughly with cool water afterwards. Cut each pepper into 4 to 6 large slices. You need to cut along, not across.

Step 2: Cook peppers in a honey marinade.


Pour clean water into the pan (it is better to take spring or bottled water). Add honey, salt, granulated sugar, vinegar, and sunflower oil. Dissolve everything, bring to a boil and boil for 3 minutes. At the end, remove the foam from the marinade.
Pour slices of pepper into the hot marinade, bring the contents of the pan to a boil again and continue cooking for 10 minutes. At the end of cooking, the peppers will become soft, which makes it easy to put them in banks.

Step 3: Preserve bell peppers in honey.


Sterilize jars and lids too. While peppers are boiling, lay on the bottom of each bay leaf, peeled cloves of garlic and peas of allspice and black pepper, as well as cloves. By the way, you should not overdo it with cloves, here it is better not to report than to overdo it, 2-3 pieces will be quite enough.

In jars with spices, place slices of pepper boiled in a honey marinade. Press carefully so that there is no air left between them at all. At the end, fill the cans with marinade, pouring it to the edge. Wrap blanks very tightly with covers.

Put jars of pickled bell pepper on the lids upside down, wrap in kitchen towels or a blanket and leave for about a day. During this time, the cans with blanks will cool and they can be rearranged in a cool dark place where they will be successfully stored for 12 months. But you will surely eat them earlier.

Step 4: Serve the bell peppers in honey.


Harvested peppers are generally very tasty, and bell peppers in honey are simply delicious. They fit on the festive table and are able to decorate any feast with their appearance and pleasant taste. Just have time to re-fill the empty plates for snacks.
Enjoy your meal!

Recipe Tips:

- Bell pepper in honey is quickly eaten, so you can safely preserve it in large jars.

- A very important part of any workpiece is the sterilization of cans. Take special care of it, because non-sterile dishes in this case can cause poisoning.