Armenian red pepper recipe. Armenian juicy pepper. You will fall in love with this dish after trying it just once. in Armenian. Step by step recipe

Today, spicy dishes are very popular. Especially for Armenian, Georgian and Korean cuisine. Almost every dish is seasoned with special hot spices. Many people try to prepare Armenian-style hot red pepper for the winter.

Scientists have proven that this is not only a universal snack with a spark, but also incredible benefits for the body. Doctors recommend, in the absence of contraindications, to eat as many exotic dishes as possible.

Since ancient times, our ancestors tried to preserve hot pepper. They strung it on a string and hung it on a nail. After complete drying, all that remained was to grind it in a mortar and use it as an aromatic seasoning. Nowadays, you can prepare a variety of preparations.

Hot peppers. Useful properties and contraindications

Scientists have proven that hot pepper has a beneficial effect on the human body, namely the digestive system. The alkaloid contained in pepper promotes food digestion. Meat seasoned with hot pepper will be healthier.

Reduces the number of kilocalories by half. You can enjoy your favorite foods without worrying about gaining extra weight.

Takes an active part in metabolic processes and saturation of the blood with useful substances. Fights the causes of thrombosis.

Few women know that seasoning can help with some gynecological diseases. Namely, an irregular menstrual cycle.

Improves the condition of the skin, hair and nails. To do this, the seasoning must be consumed both internally and used in the form of masks and lotions.

Spicy seasoning can increase the body's protective properties and improve overall well-being.

gastritis;
ulcer;
damage and irritation of the gastric mucosa;
acute stage of gastrointestinal disease;
anemia;
renal failure;
heart disease;
personal intolerance to the components included in the composition;
persons under 10 years of age.

The disease will not worsen if a small amount of pepper is contained in the prepared dish.

Prepare the necessary ingredients

Depending on the cooking method, the vegetable requires certain processing, namely:

When peeling peppers, you should wear gloves. These can be latex or rubber products that will protect your hands from burning.
The fruits must first be washed in water, laid out on a towel and allowed to dry.
Using a sharp knife, cut strips of pepper in a circle, being careful not to touch the stem and seeds.
Next, depending on the recipe, cut into arbitrary pieces.

If you need to peel hot peppers, then carry out the following manipulations:

Roll the vegetable, holding it tightly between your palms.
Cut off the tail and turn it upside down.
Tap the pepper on a cutting board to remove the seeds.
Next move on to processing.

Methods for preparing hot peppers for the winter

There are all kinds of recipes for making peppers. Below are the most successful and delicious ones that always turn out.

Armenian pickling recipe

The main highlight of this recipe is that the vegetable turns out fried and at the same time salted.

Required ingredients:

main product - 1.7 kg;
garlic - 2 cloves;
water - 1 tbsp.;
vegetable oil - 1 tbsp.;
vinegar - 50 ml;
sugar - 50 g;
salt - 2 tbsp.

Cooking method:

The fruits must be sorted and discarded if they are limp, rotten or irregular in shape.
Rinse thoroughly under running water. It is more convenient to use a colander.
Place on a towel and allow excess liquid to be absorbed. The fruits must be completely dry.
The next stage is heat treatment. Heat a cast iron frying pan on the stove. Add refined vegetable oil and lay out the main product.
Fry the workpiece.

Once the fruits have cooled, cut them in half.
To prepare the filling, mix the remaining ingredients and boil.
Add pepper and boil for three minutes.
Remove using a slotted spoon.
Place chopped garlic in pre-steamed jars. Place the fruits as tightly as possible and pour the marinade over them.
Cover with sterile lids and send to sterilize.
The sterilization time for 0.5 liter containers is 30 minutes.
Upon completion of the procedure, seal hermetically and send for further storage.

Pickling with corn leaves

Armenians love to salt this vegetable. Almost every house has a cellar where a variety of pickles are stored. An excellent addition to meat dishes.

Products:

sweet green vegetable;
brine per liter of water - 70 g of salt;
dill.

Cooking method:

The pepper should be a little limp. Therefore, if it is just collected from the garden, it must be kept for 2 days in a dark room.
Rinse thoroughly under running water.
Make an incision near the tail; this is necessary so that the brine gets inside each fruit.
Cover the bottom of an enamel bowl with dill, corn leaves and stigmas.
Place the vegetable compactly in a bowl. Top with corn silk.

Dilute the specified amount of salt in water and pour over the peppers. The amount of brine needed is half as much as the volume of the pickling vessel.
Cover the top with a dish or disk and put pressure on it.
The workpiece must be completely covered with brine, otherwise it will spoil.
The fermentation process takes a week.
Readiness is checked by the transparency of the brine. If it is clear, then fermentation is complete.
Place into prepared glass containers.
Boil the brine.
Pour into jars, filling each to the top. Cork.

Canning hot pepper tsitsaka

An excellent appetizer is obtained by salting hot peppers.

vinegar - 600 ml;
salt - 1 tbsp. l.;
sugar - 2 tbsp;
water - 1 l;
vegetable oil - 200 ml;
pepper - 1.5 kg.

Cooking method:

Rinse the main product well.
Boil water in a container and soak the pepper for a few minutes. This will allow it to soften and fit compactly in the jar.
Remove any remaining tails.
Place tightly in jars.
Prepare the liquid for pouring by boiling a liter of water and adding the remaining ingredients. Allow time to boil and wait until the crystals are completely dissolved.
Fill the jars to the very top.
Seal tightly.
Create special conditions for slow cooling of the workpiece.
The marinating process takes place over a week.

Pickled bitter

You can marinate quickly and spend a minimum of time.

Required Products:

bitter vegetable - 8 pcs.;
any greens: dill, parsley, cilantro;
garlic - 4 cloves;
grape vinegar - 100 ml;
spices to taste.

Cooking method:

The preparation will be perfect if you use a ripe vegetable, just picked from the garden.
It is better not to chop the greens, but simply pick them from the bush and add them to the preparation.
Peel the garlic and leave in cloves.
Wash the pods and pierce each peppercorn with a toothpick near the base. If this is not done during marinating, there will be air inside and it will not be able to escape.
The pods must be poured with boiling water several times. Ideally 4 times. And wait for five minutes each time.

Rinse the glass jar well with soda. Disinfect with steam.
Prepare liquid for filling. To do this, put all the ingredients in a container, fill with water (about 1.5 tbsp.) and boil. Vinegar is added last.
The filling is boiled for three minutes.
Using a slotted spoon, remove the herbs and garlic and place in a jar. Next, lay it compactly and, compacting it a little, fill it with filler.
Seal the jars hermetically.
You can store the workpiece both at home and in the cellar.

Method without sterilization

A simple and affordable recipe, and most importantly, it requires a minimum of time.

Required ingredients:

main product;
for 700 ml jarsugar - 2 tbsp;
salt - 1/2 tbsp;
allspice - 3 pcs.;
vinegar - 50 ml.

Execution method:

Rinse the vegetable thoroughly. Make a through puncture at the base and put it in a jar.
Fill them with boiling water.
Leave to brew for 20 minutes.
Boil liquid for filling. Add the vinegar last and let simmer for 2 minutes.
Pour the marinade into a jar and quickly seal it tightly.
Store in the basement. Pairs ideally with meat and vegetable dishes, filling them with bright flavor.

In Georgian

Recipe for pickled vegetables, which is used in Georgian cuisine.

Required ingredients:

2.5 kg of hot pepper;
bay leaf - 3 pcs.;
garlic - 3 cloves;
vegetable oil - 1 tbsp.;
salt - 3.5 tbsp. l.;
sugar - 3 tbsp;
vinegar - 2 tbsp.

Execution method:

Rinse the main product and make a cut at the base, this will allow the brine to quickly penetrate inside.
Add all remaining ingredients to the water, except garlic and herbs.
Immerse the pods in the brine and boil for 10 minutes.
The mass must be stirred periodically.
Place on a sieve.

Next, add chopped herbs and garlic to the filling and boil again.
Place in a large bowl and fill with brine.
Place an inverted bowl or circle on top and place a three-liter jar of water.
Keep in the cold for two days.
Distribute into smaller containers and store in a cool place.

Spicy pepper appetizer with herbs

This appetizer is ideal for spicy lovers.

To prepare you need:

pods - 2.5 kg;
garlic - 300 g;
parsley, dill, cilantro 100 g each;
water - 700 ml;
salt - 60 g;
sugar - ½ tbsp.;
bay leaf - 3 pcs.;
allspice - 6 peas;
vegetable oil - 1 tbsp.;
vinegar - ½ tbsp.

Cooking method:

Remove the seeds from the washed vegetable. To protect the skin of your hands, it is better to use rubber gloves.
Chop the peeled garlic and herbs.
Add all ingredients except vinegar to boiling water.
Dip in small portions into the marinade. For convenience, you can use a metal sieve.
Place in layers in prepared jars.
Sprinkle with chopped garlic and herbs.
Boil the marinade again and add the main preservative.
Boil the jars for 20 minutes.
Allow to cool slowly and store for further storage.

In honey marinade and tomato filling

To prepare sweet peppers, you can use the following recipe.

Products needed for cooking:

pepper - 25 pcs.;
carrots - 500 g;
garlic - 5 cloves;
honey - ½ tbsp.;
vegetable oil - ½ tbsp.;
vinegar - ½ tbsp.;
tomato juice - 2 tbsp.;
salt.

Cooking method:

Divide the prepared and peeled vegetable into two halves.
Cut the carrots into cubes, chop the garlic using a press.
Add vegetable oil, honey, tomato juice and carrots to the container.
Boil. Then add pepper, salt and garlic.
Boil until the pepper is soft.
Five minutes before turning off, add vinegar.
Place into prepared 500 ml jars and roll up. Let cool slowly.

Pickled

Using this method, the workpiece is stored in the refrigerator under a nylon lid, but if desired, it can be rolled up.

Ingredients:

main component;
any greens;
garlic;
black and allspice pepper;
water - 1l;
salt - 70 g.

Cooking method:

Take an enamel container.
Place spicy herbs and garlic on the bottom. Add a few peppercorns.
Place the washed and pierced peppers at the base into a container.
Boil the salty solution and pour into a container.
Cover with a circle and put pressure on top.

For the first two days, the workpiece should be kept at a temperature of 20 degrees.
Sometimes the process of active fermentation at room temperature lasts up to five days. Place the jar on a plate or tray.
Then store in a cool place. Place a wooden circle on top and tie with gauze or twine.
Can be eaten after two months.
Plaque and foam must be periodically removed, and the gauze must be doused with boiling water.
The pepper should be completely covered with brine. If it becomes less, then add a new one.

Pepper in tomato

This canned salad is very tasty and popular. For a spectacular look, you can choose different peppers.

List of required ingredients:

sweet vegetable - 4 kg;
tomato juice - 1.5 l;
vegetable oil - 1 tbsp.;
vinegar - 100 ml;
sugar - 100 g;
salt - 1 tbsp.

Cooking method:

Wash the vegetable, remove seeds and membranes.
Cut into portions.
Mix all the ingredients in a container and boil, the heat should be medium.
Reduce heat and add pepper pieces.
Slowly add vinegar.
Boil for a quarter of an hour.
Seal tightly.
Store at a temperature of 5 degrees.

Methods for storing pepper preparations

Workpieces must be stored in well-ventilated areas. Air temperature no more than 5 degrees. Blanks that are hermetically sealed can be stored at home. It is important to place jars away from heating appliances.

If space allows, pickles are stored in the refrigerator.

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

Cooking features

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

To prepare 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 the size of 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 finely chop pepper fruits for preservation according to Armenian recipes.
According to traditional technology, peppers are “bathed” in marinade, placed in jars, sprinkled with herbs and garlic, then poured with boiling marinade and sterilized. If the pepper is completely closed, greens and garlic are placed inside the fruit. This will require more filling, but the yield of the snack will be greater.
The marinade is poured evenly into the jars, as there may not be enough of it and you will have to add boiling water to the jars.
There are recipes according to which Armenian peppers can be prepared without sterilization, but then the appetizer turns out less appetizing, since the greens in it take on a more faded appearance.
Garlic cloves for Armenian peppers are usually not cut, but if the cloves are very large, they can be divided in half lengthwise with a knife.
To prevent the jars from bursting during sterilization, place a towel on the bottom of the pan. Water is poured into the pan at lukewarm or at room temperature; the use of hot or cold water is not allowed.
Whether to sterilize jars before filling them with pepper is up to the housewife to decide. On the one hand, peppers are not capricious and to preserve them, it is enough to sterilize the jars along with the snack. On the other hand, pre-sterilizing containers reduces the risk that the snack will spoil prematurely. If the recipe does not provide for sterilization of peppers in jars, it is necessary to sterilize them before filling with the finished snack. The lids must be boiled in any case.

Armenian bell pepper pieces

Composition (for 6–7 l):

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 the greens, place them on a towel, and wait until they dry. Chop coarsely with a knife.
Wash jars and lids with baking soda. Boil the lids. To be safe, you can also sterilize the jars.
Combine water, salt, sugar. Bring to a boil.
When the salt and sugar are completely dissolved, add oil and vinegar and stir. Add laurel leaves and peppercorns to the marinade.
When the marinade boils, add the first batch of peppers (about 1 kg). Blanch for 2-3 minutes.
Remove the peppers with a slotted spoon and place in prepared jars. Place a large pinch of each type of herb and 2-3 cloves of garlic on top.
Boil the next batch of peppers in the marinade, place them in jars, cover with herbs, add garlic.
Continue filling the jars with peppers blanched in the marinade, sprinkling them with herbs and garlic. You need to put herbs and garlic on the top layer.
Bring the marinade to a boil. Catch the pepper and laurel leaves from it and place it in jars.
Pour the boiling marinade over them. If there is not enough, add boiling water to each jar.
Place a towel on the bottom of a large saucepan and place jars of snacks on it.
Pour water into the pan until it reaches the jars' hangers. Cover the containers with the prepared lids.
Place the pan over low heat and bring the water to a boil. Sterilize the jars for 15 to 45 minutes depending on their volume (at the rate of 15 minutes per 0.5 liter).
Carefully remove the jars from the pan and roll them up.

Cooled cans can be stored in a cool pantry or other room where the temperature does not rise above 20 degrees.

Whole bell pepper in Armenian style

Composition (for 7–7.5 l):

bell pepper - 5 kg;
water - 1 l;
grape or apple cider vinegar (6 percent) - 0.5 l;
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.;
leaf celery - 100 g;
parsley or cilantro - 100 g;
garlic - 0.25 kg.

Cooking method:

After washing and drying the peppers, cut out their stems and remove them along with the seeds.
Wash the greens, let them dry, chop them with a knife (not too finely). Prepare the garlic cloves. To avoid getting burned, it is recommended to work with garlic with gloves.
Boil water, mix with vinegar and oil, add salt, sugar, spices.
Bring the marinade to a boil.
Drop the peppers into it in batches and blanch for 5 minutes. Place in a saucepan.
When the peppers have cooled, put a couple of cloves of garlic and a pinch of herbs into each.
Fill the prepared jars with peppers, trying to pack them as tightly as possible.
Boil the marinade again and pour it over the peppers.
Cover the jars with lids, place in a saucepan and sterilize in boiling water for 10–30 minutes.
Seal the jars tightly and turn them over. There is no need to wrap it up.

Cooled jars can be stored in the usual place for storing winter supplies; the snack stands well at room temperature. If you decide not to sterilize, you can only store peppers in the refrigerator.

Armenian bell pepper with added spice

Composition (for 5–6 l):

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 l;
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 seeds, sweet peppers are cut into quarters.
Prepare garlic cloves and herbs. Chop the greens into small pieces.
Cut the hot pepper into thin rings, remove the seeds from them.
Boil water, dissolve salt and sugar in it, mix the brine with oil and vinegar, and bring to a boil again.
Add hot pepper rings, bay leaves, and allspice peas to the marinade. Boil the peppers in the marinade for 2-3 minutes. It needs to be boiled in parts.
Prepare the jars. Strain the marinade.
Place the hot pepper rings and spices left over from the marinade into the jars.
Fill the jars with bell peppers, carefully compacting them and arranging them with herbs and garlic.
Boil the marinade for 5 minutes and pour it over the peppers.
Sterilize jars of snacks in boiling water for 15–45 minutes.
Seal and leave to cool upside down.

This snack option will appeal to lovers of spicy dishes.

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

There have been so many closures this year like never before! I want to try everything. I admit honestly that this is the first time I have closed bell peppers for the winter in Armenian style. Once we were on vacation with our family and rented a house from a woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered it to me for many years. And this year I fulfilled his wish, I prepared bell peppers for the winter in Armenian style. While you're cooking, you can salivate over how delicious it smells!

Ingredients:

sweet pepper - 7 kilograms;
cilantro and celery greens 200 grams each;
garlic - 1 head;
peppercorns - 10 pieces;
Bay leaf.

refined sunflower oil - 0.5 liters;
water - 0.5 liters;
vinegar 9% - 100 milliliters;
salt - 3 tablespoons;
sugar - 100 grams.

Bulgarian pepper for the winter in Armenian style. Step by step recipe

Peel the pepper from seeds, cut it in half, or into 4 parts, as you prefer.
Chop the washed greens and cut the garlic into slices.
Prepare the marinade and bring to a boil. Blanch the peppers in the marinade for 5 minutes.
Place hot peppers in sterilized jars, sprinkle them with herbs and garlic, and pour marinade on top.
Place the filled jars in a saucepan to sterilize. Be sure to place a cloth napkin on the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
Wrap the jars in a blanket; the next day you can put them away for storage.
If you suddenly don’t have enough marinade, you can prepare it separately and add it to jars.

Armenian bell peppers for the winter are stored at room temperature, their taste is impeccable and you will remember it for a lifetime!

Each nationality has its own time-tested canning recipes. For example, pickled bell pepper or paprika. All these recipes differ in the proportions of products, as well as spices and herbs. Armenian cuisine is no exception, the dishes of which are distinguished by their sharpness and piquant taste. Using the recipe of Armenian housewives, we will try to prepare this aromatic and vitamin-rich snack for the winter.

Kitchenware

First, let's prepare everything you need dishes and utensils, which we need for pickled paprika:

1 liter sterilized jars - 6-8 pcs., half liter jars - respectively, 2 times more;
enamel pan for blanching fruits - 8-10 l;
a low saucepan with a wide bottom for sterilizing jars;
lids for preservation;
Seaming machine;
board for cutting vegetables and herbs;
a kitchen knife with a wide blade for chopping herbs and cutting peppers (or another one you have on the farm);
plastic or wooden cutting board;
skimmer;
paper towels.
cloth napkin.

List of ingredients

Vegetable ingredients:

paprika fruits, peeled from seeds and stalks - 5-7 kg;
- 150 g;
- 150 g;
- 150 g;
slices - 300 g.

Marinade

For the marinade we need the following components:

water - 1.5 l;
sugar - 1.5 cups (300 g);
salt - 0.5 cups (120 g);
Sunflower oil, refined - 200-250 ml;
9% table vinegar - 1 glass (250 ml);
- 0.5-1 pcs. (depending on preferred spiciness);
- 5-7 pcs.;
allspice peas - 15 pcs.;
peas - 15 pcs.

Recipe

Now let's get started step-by-step implementation of harvesting red bell peppers for the winter:

The first step is to select fruits of approximately the same size, without damage, and of the correct shape. Not only the taste of the snack depends on this, but also the appearance of the finished dish in the jar.
We thoroughly rinse the fruits under running water.
We cut each fruit in half with a knife, removing the stems and seeds. Rinse again.
We divide the resulting particles lengthwise into 2-3 plates.
We wash the hot pepper, cut off the stalk, remove the grains and cut into 3 mm rings.
Wash the herbs thoroughly, shake off excess moisture and blot with a towel. The greens can be chopped, or cut into short branches - as you like.
Peel and rinse the garlic. If it is very large, cut it in half lengthwise.
We equally distribute 1/3 of the total amount of garlic, cut into rings of bitter red pepper and chopped herbs.

Now the time has come prepare the marinade. To do this, we will do the following:

Pour one and a half liters of water into a saucepan (8-10 l). Place the pan on a large flame. Pour salt, sugar into it, and also add spices. Pour out the vegetable oil. Then let the mixture boil, while stirring it.
Divide the chopped paprika into small portions and dip each of them into the boiling marinade for 5-8 minutes.
Carefully take out the blanched slices and place them in jars, filling them halfway.
Distribute another 1/3 of the remaining garlic and herbs on top.
The next layer will again be blanched peppers, on which you need to place the remaining herbs and garlic. Thus, we alternate between peppers and herbs until the jars are filled to the top.

Now we prepare the filling in the form of a marinade. To do this you need:

Add a portion of vinegar to the broth where the paprika was blanched and let this mixture boil.
Pour the contents in the jars with hot filling and cover it with boiled canning lids.
Place a cloth napkin at the bottom of a wide-bottomed pan and place filled jars on top. Pour heated water into the pan itself to a level slightly above the middle of the jars, so that during sterilization the water does not get inside the containers. Then you need to let the water in the pan boil. You need to sterilize canned food over low heat: liter - 20 minutes, half-liter - 15.
After the sterilization process, take the jars out of the pan and roll them up.
Turn each jar over and leave until completely cool.

Important! There is no need to wrap upturned jars of canned peppers that are still hot. Otherwise, you risk getting a very soft and unaesthetic-looking snack.

What to serve with

According to the above recipe, canned bell peppers turn out incredibly tasty, juicy and aromatic, with a piquant pungency. Without it, not a single feast in the Caucasus can be imagined, where guests are served barbecue and a lot of vegetables and herbs. This dish is served regardless of the season or holidays.
Therefore, it can be consumed as a separate dish or in combination with various side dishes: porridge, mashed potatoes, pasta. Pickled peppers go very well with fish and meat dishes; they can also be added to meat salads.

Where to store

The storage requirements for canned bell peppers are the same as for any other canned food:

the workpieces should be stored in a cool place (in the cellar, refrigerator, on a glazed balcony);
the storage temperature of the cans should not exceed + 20 degrees and not be below 0 degrees;
Preservation must not be exposed to direct sunlight;
the air humidity in the room where canned food is stored should be no more than 75%;
Canned peppers are stored for 1 year, so they must be consumed before this period expires.

Did you know? There is an opinion that Columbus brought paprika to Europe after his journey to South America.

To make the canned product especially tasty, it is recommended to choose only varieties with fleshy fruits;
You can even use iodized salt for preservation. At the moment, in the production of salt, new preparations are used to iodize it, which do not affect either the taste of the finished dish or its smell;
Since sesame oil is very popular in Armenian cuisine and is added to various dishes and preserves, in our recipe it can replace sunflower oil. This oil will give the dish a pleasant nutty taste. You just need to take into account that when it is heated and boiled, all antioxidant properties can be destroyed;
In the Caucasus, people use vinegar for food, which housewives prepare themselves - wine, apple and currant. If you have the opportunity to replace table vinegar with any one mentioned here, then the benefits of the canned product will increase several times.

There have been so many closures this year like never before! I want to try everything. I admit honestly that this is the first time I have closed bell peppers for the winter in Armenian style. Once we were on vacation with our family and rented a house from a woman. Then she treated us to this pepper, its taste is impossible to forget, my husband remembered it to me for many years. And this year I fulfilled his wish, I prepared Bulgarian. While you're cooking, you can salivate over how delicious it smells!

Ingredients:

sweet pepper - 7 kilograms;
cilantro and celery greens 200 grams each;
garlic - 1 head;
peppercorns - 10 pieces;
Bay leaf.

refined sunflower oil - 0.5 liters;
water - 0.5 liters;
vinegar 9% - 100 milliliters;
salt - 3 tablespoons;
sugar - 100 grams.

in Armenian. Step by step recipe

Peel the pepper from seeds, cut it in half, or into 4 parts, as you prefer.
Chop the washed greens and cut the garlic into slices.
Prepare the marinade and bring to a boil. Blanch the peppers in the marinade for 5 minutes.
Place hot peppers in sterilized jars, sprinkle them with herbs and garlic, and pour marinade on top.
Place the filled jars in a saucepan to sterilize. Be sure to place a cloth napkin on the bottom of the pan. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then immediately roll up the lids.
Wrap the jars in a blanket; the next day you can put them away for storage.
If you suddenly don’t have enough marinade, you can prepare it separately and add it to jars.

Armenian bell peppers for the winter are stored at room temperature, their taste is impeccable and you will remember it for a lifetime! “Very Tasty” wishes you the most delicious preparations. And recommends cooking