Pickled peppers in Armenian blogspot. Armenian red pepper
This spicy snack conquers from the first piece! Fried and then pickled peppers in Armenian it is prepared from whole, unpeeled fruits, which are soaked in a spicy filling. It is worth cooking this, if only because the process itself takes very little time.
The appetizer emphasizes the taste well meat dishes , awakens the appetite and looks pretty impressive. And also Armenian pepper will appeal to those who like marinades without vinegar.
Ingredients
- Bulgarian pepper 700 g
- Garlic 8 tooth.
- Sunflower oil 0.25 stack.
- Tomato 2 pcs.
- Parsley 1 bunch
- Cilantro 1 bundle
- Salt 1 tbsp. l.
- Lemon juice 0.5 cups
- Sugar 2 tbsp. l.
- Black pepper (ground) to taste
Preparation
- Wash the bell peppers, without removing the seeds and stalks, fry on both sides on sunflower oil... Put the finished peppers in a deep container.
- Scald the tomatoes, peel and grate or chop in a blender. Pass the garlic through a press, chop the herbs.
- Mix the tomatoes lemon juice, garlic, herbs, salt, sugar, black pepper. Add the oil in which the vegetables were fried and mix well. Marinade is ready!
- Pour the marinade over the pepper, cover with a plate and place the oppression weighing 1–2 kg on top. Place the pepper container in the refrigerator for at least 2 hours.
Armenian-style pepper marinade can be reused for cooking spicy meat or eaten by dipping lush pita bread into it. Extraordinary good recipe! Be sure to bookmark it!
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Bulgarian pepper in Armenian - cooking recipe
Required Ingredients:
A kilogram of bell pepper;
Two tomatoes;
Head of garlic;
One hot peppers;
A bunch of parsley;
Basil bunch;
Three tablespoons of vinegar;
Two tablespoons of sugar;
A teaspoon of salt;
Third glass vegetable oil.
It is better to take a small pepper and fry it whole, without peeling the stalk. I had a very large pepper, so I peeled it and cut it into four pieces. The size of the pepper does not affect the taste of the bell pepper snack.
And so, fry bell pepper in a small amount of vegetable oil. A little tip, cover the skillet with a lid while frying so that the hot oil does not splatter. Grate tomatoes, finely chop hot peppers, chop parsley and basil. Armenians also add cilantro, but my family doesn't like cilantro.
Finely chop the garlic and grind with salt.
Add garlic, hot peppers, herbs, vinegar, salt and sugar to the tomato puree. Stir the tomato marinade well. Now we take a plastic container, put a couple of spoons of marinade on the bottom.
Then we spread the fried peppers and pour the marinade over it. Put the load on top and leave it in the refrigerator to infuse for two days. Chopped peppers can be tasted in a day, they will marinate faster. You can keep this appetizer of bell pepper in the refrigerator as long as you like.
wishes you bon appetit !!!
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Popular materials
So many have been closing this year as never before! I want to try everything. I honestly admit that it was the first time I closed the bell pepper for the winter in Armenian. Somehow we were vacationing with our family, and rented a house from a woman. Then she treated us to this pepper, its taste cannot be forgotten, my husband remembered me for more than one year. And this year I fulfilled his wish, prepared Bulgarian. While you cook, you can saliva, how delicious it smells!
Ingredients:
- sweet pepper - 7 kilograms;
- cilantro and celery, 200 grams each;
- garlic - 1 head;
- peppercorns - 10 pieces;
- Bay leaf.
- refined sunflower oil - 0.5 liters;
- water - 0.5 liters;
- vinegar 9% - 100 milliliters;
- salt - 3 tablespoons;
- sugar - 100 grams.
in Armenian. Step by step recipe
- Pepper to clear of seeds, you can cut it in half, or you can cut it into 4 parts, as you prefer.
- Chop the washed greens, cut the garlic into slices.
- Prepare the marinade, bring to a boil. Blanch the peppers in the marinade for 5 minutes.
- Put the hot pepper in sterilized jars, sprinkle it with herbs and garlic, pour the marinade on top.
- Place the filled cans in a saucepan to be sterilized. Be sure to place a cloth napkin at the bottom of the pot. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then roll up the lids immediately.
- Wrap the jars in a blanket, the next day you can put them away for storage.
- If you suddenly do not have enough marinade, you can cook it separately and add to the jars.
Bulgarian pepper for the winter in Armenian is stored at room temperature, its taste is impeccable and you will remember it for a lifetime! "Very tasty" wishes you delicious blanks... And recommends to cook
Olga Martirosyan:
“I don’t know of a single Armenian family that would not cook this in the season of red pepper. delicious delicacy! Red pepper acquires an amazing taste during long marinating in jars. But if you do not have the opportunity to prepare this yummy for future use, then do as I do, prepare a small portion, put it in the refrigerator and enjoy, enjoy the taste of pickled red peppers. "
You will need:
- 6 kg of red fleshy bell pepper
- 500 ml vegetable oil
- 100 g vinegar
- 4 tbsp water
- 1/2 cup salt
- 1/2 cup sugar
- garlic 300 g
- bay leaf, black peppercorns
- celery 1 bunch
- 1 bunch parsley
Cooking method:
Peel the stalk and seeds from the pepper. Can be cut into quarters or left whole. By classic version the pepper remains intact.
Pour the rust into a wide saucepan. oil, vinegar, water, salt, sugar. Add a few bay leaves and a few peppercorns. Put the marinade on medium heat to boil.
Chop the parsley and celery separately. It is better to take the celery. If not, then petiolate is fine too.
Peel the garlic, cut into wedges.
Throw red pepper into the boiling marinade (the entire amount will naturally not fit, so it will turn out in portions). Blanch for 2-3 minutes, fold into jars, sprinkle with celery, parsley, bay leaves and black peppercorns. And in this order, do with the rest of the peppers.
Pour boiling marinade over the top. Sterilize for 15-20 minutes and roll up.
If we do not roll it up, then close the lid tightly, let cool and refrigerate for several days. Then you can use.
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So many have been closing this year as never before! I want to try everything. I honestly admit that it was the first time I closed the bell pepper for the winter in Armenian. Somehow we were vacationing with our family, and rented a house from a woman. Then she treated us to this pepper, its taste cannot be forgotten, my husband remembered me for more than one year. And this year I fulfilled his wish, prepared Bulgarian. While you cook, you can saliva, how delicious it smells!
Ingredients:
- sweet pepper - 7 kilograms;
- cilantro and celery, 200 grams each;
- garlic - 1 head;
- peppercorns - 10 pieces;
- Bay leaf.
- refined sunflower oil - 0.5 liters;
- water - 0.5 liters;
- vinegar 9% - 100 milliliters;
- salt - 3 tablespoons;
- sugar - 100 grams.
in Armenian. Step by step recipe
- Pepper to clear of seeds, you can cut it in half, or you can cut it into 4 parts, as you prefer.
- Chop the washed greens, cut the garlic into slices.
- Prepare the marinade, bring to a boil. Blanch the peppers in the marinade for 5 minutes.
- Put the hot pepper in sterilized jars, sprinkle it with herbs and garlic, pour the marinade on top.
- Place the filled cans in a saucepan to be sterilized. Be sure to place a cloth napkin at the bottom of the pot. Fill the jars with water, and from the moment the water boils in the pan, sterilize the pepper for 20 minutes (liter jars). Then roll up the lids immediately.
- Wrap the jars in a blanket, the next day you can put them away for storage.
- If you suddenly do not have enough marinade, you can cook it separately and add to the jars.
Bulgarian pepper for the winter in Armenian is stored at room temperature, its taste is impeccable and you will remember it for a lifetime! “Very tasty” wishes you delicious preparations. And recommends to cook