Pickled bell peppers without vinegar and sterilization

Step-by-step preparation

Cooking time: 7 day

1. STEP 1

   

   How to make pickled bell peppers without vinegar and sterilization? Prepare all the necessary ingredients. Wash the bell peppers well in running water and let it drain. Wash the dill under running water and dry.

2. STEP 2

   

   Cut off the tails of each well-washed bell pepper, but leave the core and seeds.

3. STEP 3

   

   For good brine penetration, use a fork to poke several holes in each bell pepper.

4. STEP 4

   

   Peel the garlic and cut into slices or slices. Take a large enamel pan. Place a few sprigs of dill on the bottom of the pan, add black allspice to taste and a clove of chopped garlic.

5. STEP 5

   

   Place bell peppers in the middle of the pan. Place sprigs of dill on top of the peppers and add a few more chopped cloves of garlic, then place all the remaining peppers in the pan. Cover the top of the pepper with the remaining sprigs of dill and garlic.

6. STEP 6

   

   How to make brine for sweet peppers in a jar without vinegar? It should be prepared at the rate of one liter of boiled water - two tablespoons of special salt for pickling (not iodized).

7. STEP 7

   

   Boil 3.5 liters of water in a saucepan and cool completely. Pour seven tablespoons of salt into a saucepan of water, stir thoroughly and pour the brine into a large saucepan with the bell pepper.

8. STEP 8

   

   Cover the pepper completely filled with brine with a plate, place the prepared load on it (I have a jar with preparations) and leave for three days at room temperature.

9. STEP 9

   

   After the specified time, take some hot red pepper, wash it under running water, dry it and chop it. Be careful, hot peppers can burn the skin of your hands.

10. STEP 10

    

    Wash the jars with baking soda under running water. While still wet, place them upside down on a cold oven rack. Turn on the oven at 150°C and sterilize after reaching the temperature of a jar with a volume of 1 liter - 15 minutes, 2 liters - 20 minutes. If desired, sterilize the jars in another convenient way, for example, over steam or in the microwave. For added spice, add red hot pepper to the jars to taste. This is optional.

11. STEP 11

    

    Place the cooked peppers on a dish, then begin to place them tightly in sterilized jars.

12. STEP 12

    

    Fill the jars with pepper very tightly, add dill and garlic from the brine. Then use a funnel to fill the jars to the very top with brine from the pan.

13. STEP 13

    

    Close the jars tightly with lids, which must first be rinsed well and doused with boiling water. Pickled bell peppers will be completely ready in a week. Store the pepper preparations in a cool and dry place. Bon appetit!