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Pepper blanks

We continue to harvest from the garden Svetlana Kozlova.

After tomatoes and cucumbers we preserve Bulgarian pepper.

Sweet bell pepper… Who does not love him! Firstly, beautiful, secondly, delicious, and thirdly, a real antidepressant.

Red, yellow, green — vitamin traffic light.

Many grow Bulgarian pepper in the country.

My mother, as I wrote, lives in the south of Russia. And to grow Bulgarian pepper, it turns out perfectly. It all starts with the right seeds.

Mom buys different varieties, at the end of February she plants in a special box on the windowsill, and in spring transplants seedlings into open ground. For pepper at the dacha a special place is allotted and a lot of space, a lot!

Mom watering pepper all summer, because it rains in southern Russia — a rarity.

Mom loves pepper. And I love.

Love stuffed pepper, I add it to vegetable salads, but in winter you can open a jar of pepper and it is not possible to tear it away.

There are many recipes for canned bell peppers in our family.

But one special recipe, he got us with great difficulty.

Remember, in the Soviet Union were sold cans of canned Bulgarian vegetables? The jars were unusual, even, not like ours «dvushki«And»treshki«.

One day, my mother brought several cans of canned Bulgarian pepper and strictly told me and my father that this was a shortage, and we would try this overseas masterpiece only at the festive table, on November 7.

I will not explain what it meant for the Soviet man on November 7.

I think many will understand.

Mom put the cans of pepper in the fridge, and Dad … Dad took an evening and opened the deficit. He, of course, flew in, but the contents of the jar turned out to be so tasty that his mother quickly anger at the mercy and firmly said:I can do that too«.

Dad, good-hearted people, just smiled, they say, come on, come on.

Mom began to invent a recipe that even remotely resembled the one that was in a Bulgarian bank.

She boiled pepper, and added bay leaf, salt, sugar, and even currant leaves. Did not work.

This went on for several years.

But Soviet women could do anything!

One summer, my mother rushed off from work and said: “Everything! Now there is a recipe.

I know exactly how to make this bell pepper.

At work, one employee lives in Bulgaria.

She came to visit and brought a bunch of beautiful cans and the most important recipe!«

The recipe was very simple and affordable. As it turned out, nothing special about canned pepper in Bulgarian was not.

Even the bay leaf is not needed. Only pepper, garlic, vegetable oil, vinegar, water.

Since then, every year I make Bulgarian pepper.

Tasty, very tasty!

Bulgarian pepper

What you need:

  • 1 kg of bell pepper
  • 1 tbsp. l salt
  • 1 tbsp. l Sahara
  • 100 g unscented vegetable oil
  • 100 grams of vinegar (or 1 tsp. citric acid)
  • 5 cloves of garlic
  • 0.5 liters of water

What to do:
Pepper seeds should be cleaned, washed in running water.

Cut into strips.

Water, salt, sugar, vegetable oil, put in a saucepan and let boil.

Once the syrup has boiled, add pepper and garlic cloves (they can be cut the way you like).

When the mass boils and begins to puff (do not think that you have a little syrup — pepper will give another juice), record 15 minutes.

5 minutes before the end of cooking, add vinegar. Honestly, I do not really welcome vinegar, I always add citric acid.

Boil over high heat for another 5 minutes.

Ready pepper spread on sterilized jars and roll covers.

Svetlana Kozlova:
“I was born in a simple Soviet family. True, my mother wanted to call me Angelica, but my father (for which I am grateful to him), after thinking a little about what awaits a girl with such an unusual name, called me Sveta.

The first dish I made myself was meatballs with rice.

The kitchen is my favorite place in the house. I love to watch my mother as she conjures over her next masterpiece — be it pickling tomatoes or a tender soufflé. I like to invent my own recipes, which then diverge for friends and acquaintances.

I love to eat and then, as they say, kefir and dumbbells come to the rescue.

And often I remember my grandmother, her signature southern soups and borscht, dumplings with cherries and strawberries, pancakes and stolnichki … I still regret that I didn’t ask how she cooked these stools, that is, donuts. ”

Svetlana Kozlova’s recipes:

Canned Tomatoes

For the harvest season, Svetlana Kozlova shares a family recipe for salted tomatoes.

The recipe is tested by time and society: tomatoes are obtained.

See below.


Wash cucumbers and put them in cold water for 3-4 hours.

Rinse dill, cherry leaves and horseradish leaves with boiled water.

Cucumbers spread on banks.

See below.

Homemade ketchup

Crank fresh tomatoes through a meat grinder to make 5 liters of juice.

Pour the juice into the saucepan and simmer until thick.

See below.

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