Conservation

Peppers stuffed with cabbage (canning)

Pepper stuffed with cabbage – tasty and interesting preservation for the winter. The pepper turns out juicy and crispy, looks good on the festive table as a festive appetizer.

Pepper stuffed with cabbage (canning) – ingredients

  • Bell pepper – 16-18 pieces.
  • Cabbage – 300-400 g.
  • Salt – 1,5 tbsp.
  • Sugar – ½ cup.
  • Vinegar (9%) – 125 ml.
  • Bay leaf – 2 pieces.
  • Black pepper (peas) – 4-6 pieces.
  • Water – 1 l.

Pepper stuffed with cabbage (canning) – cooking recipe

Carefully cut the stem and seeds from the pepper with a knife.

Lower the pepper into boiling water for 5-8 minutes. We are cooling.

Finely chop the cabbage.

Carefully, but quite densely, stuff the peppers with cabbage.

Place the peppers tightly in sterilized jars (this amount of product makes two 1-liter jars), with the opening with the cabbage facing up.

We prepare a brine from salt, vinegar, sugar and water. Add a bay leaf, peppercorns, let the brine boil a little, pour in the pepper.

Cover the jars with lids. We cover the bottom of a tall pan with a diaper, put cans, fill with water “up to the shoulders”, sterilize for 15 minutes (from boiling water).

We take the cans out of the pan, twist them. DO NOT TURN. Wrap with a warm blanket.

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