Marinated Peppers: A Recipe You Can't Resist
The peppers look so appetizing they«re hard to resist.
Summer in the Arkhangelsk region isn«t over yet, but many residents are already thinking about what they»ll eat in winter. While vegetables are still cheap (or even free if home-grown), it«s worth stocking up for the cold months. Arkhangelsk resident Elena Rogacheva shared one such recipe with 29.ru. It»s simple and quick to make, and the results will delight you for months—if you don«t eat them all at once.
You will need:
- Bell peppers — 1.5–2 kg
- Water — 1 liter
- Salt — 4 tbsp
- Sugar — 8 tbsp
- Vinegar (9%) — 6 tbsp
- Black peppercorns — 15 pieces
- Allspice — 3 pieces
- Bay leaves — 3 pieces
- Vegetable oil — 150 ml
You can also add carrots, tomato slices, or dill umbels.
Wash jars and lids thoroughly with baking soda and sterilize them. Wash the peppers, remove stems and seeds, and cut into large wedges.
Prepare the marinade: pour water into a saucepan, add salt, sugar, bay leaves, peppercorns, allspice, and vegetable oil. Boil the marinade for 6 minutes.
Add the peppers to the marinade and boil for 5 minutes. Place the peppers into jars and cover with sterilized lids. Add vinegar to the marinade, boil for another minute, and pour into jars to the very top.
Seal the jars tightly with lids, turn them upside down, and wrap in a blanket overnight. Store the preserves in a cool place. You can eat them right away or save them for winter. Bon appétit!
Another recipe from Elena: pickled aspen boletus mushrooms. Mushroom season is in full swing—perfect time for experiments.
Another vegetable recipe: Usta Artush, a hereditary shoemaker from Armenia living in Arkhangelsk and a true gourmet, shared his recipe for imam bayildi (stuffed eggplant). The dish will be delicious!
Fresh greens and young vegetables are appearing on northerners« tables. If you»re tired of traditional salads, it«s time to make the super hit of any summer table: quick crispy lightly salted cucumbers.
