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Marinated Peppers with Garlic

Nadia Galinova
Translated by
Nadia Galinova
Marinated Peppers with Garlic
Image: Sevdalina Irikova
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Preparation
25 min.
Cooking
45 min.
Тotal
70 min.
Servings
7
"You know the rule - whoever does not want to smell of garlic, must eat at least two large marinated peppers with garlic plus two cloves"

Ingredients

  • peppers - 13 lb (6 kg)
  • garlic - 1 large head
  • celery - 1 bunch
  • For the marinade
  • vinegar - 5 cup
  • sugar - 1 cup
  • oil - 2 1/2 cups (500 ml)
  • salt - 9 oz (250 g)
  • pimento - 5 - 6 grains
  • black pepper - 20 - 25 grains
  • bay leaf - 3 leaves
measures

How to make

Wash and split the peppers into fours. Put the products listed for the marinade in a large saucepan.

Place it on the stove and once it boils, blanch the peppers in portions for three minutes, then take them out and so on until the end.

Then arrange the peppers in jars, putting garlic cloves and celery leaves between them. A preservative can be added to the hot marinade.

Fill the jars, close with the caps and turn them upside down until they have completely cooled down.

Note: The preservative I use has a ratio of 1 sachet for 10 cups (2 liters) of marinade and 11 lb (5 kg) of vegetables.

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