Description of the preparation:
Pickled peppers are indispensable when serving baked or boiled fried meat, chicken, mashed potatoes or fried potatoes. Such an appetizer will be surely appreciated and enthusiastically asked for a recipe for its preparation. The main thing is to let the vegetable slices cool in the marinade, but if you leave it in it for the night, placing it in the refrigerator, the taste of the dish will only win!
Prepare the ingredients.
Bulgarian peppers clear of seeds, cutting off the lids with the stems. Rinse inside and out, cut the ribbons into a bowl or salad bowl.
In a saucepan or cauldron, combine granulated sugar, salt, peppercorns and bay leaves.
Pour in water, oil and vinegar. Place the pot on the stove and bring the marinade to a boil. Turn off the heat.
Put the sliced bell pepper in another bowl. Peel the garlic clove and rinse it, cut it into a container, pour everything with boiling marinade. Leave for 30-40 minutes to cool completely, occasionally mixing the contents of the container for uniform cooking.
Put the prepared pickled pepper in oil from the marinade on a plate or in a bowl, serve chilled to the table. It is especially tasty in combination with dishes of potatoes or meat.
Categories: Diet recipes