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At the end of summer, the harvest season begins. And those who have had a rich harvest of bell, sweet capsicum or hot peppers have to think about what to do with them. If you like simple and ascetic preparations for the winter and do not want to prepare complex and overloaded salads, then simply marinate the peppers and preserve them in jars. The preparation is done quite simply: the peppers are peeled, boiled a little, laid out in jars, filled with marinade and preserved.

Step 1

Cut the bell peppers into large segments.

Step 2

Prepare the marinade. To do this, mix water, vinegar, vegetable oil, sugar and salt in a saucepan. Stir the marinade and put it on the fire.

Step 3

Bring the marinade to a boil and add the chopped bell peppers. When the water boils again, reduce the heat and cook the peppers for 5 minutes. The bell peppers will be crispy, but if you want them to be fully cooked and soft, cook them longer.

Step 4

Place the finished bell peppers in sterilized jars. Try to place them tightly. Bring the marinade to a boil again and fill the jars to the brim. Cover the jars with sterilized lids and screw them on. Turn the jars upside down and cover with a blanket or towels. Leave the screws to cool completely for about a day, then put them in a pantry or cellar.

Step 5

You can sterilize jars in different ways. For example, in the oven. Wash the jars and put them in the oven for 20 minutes at 100-110°C. After sterilization, turn off the oven and let the jars cool down a little. Take them out with a dry towel. If you take the jars out with a damp towel, they may burst from the temperature difference. It is better to sterilize only screw-on lids without rubber bands in the oven. Rubber bands may crack or melt in the oven.