Description
Another workpiece. Stuffed peppers, very tasty addition to meat, potatoes and just as a snack. Is prepared simply, quickly and without problems. Let's start...
Ingredients
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Pepper
5 kg
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The Apium graveolens Dulce
2 coup
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Cabbage
4 kg
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Carrots
4 piece
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Onion
1 kg
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Salt
4.5 Tbsp
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Sunflower oil
100 ml
Cooking
Prepare the pepper and celery. Wash them.
Remove the pepper from the stalk of a seed.
Peel the onion from the skin.
Finely we will cut it and send it to stew in a pan with butter, on low heat, until tender. Stir frequently. No need to fry the onions!
The cabbage took a picture of one, in the end went for two. One big, the other small. Approximately 4 kg.
Shinkuem cabbage and put in large bowl.
Clean the carrots.
Grate on a coarse grater and send to the cabbage.
Add salt. Definitely a stone and not iodized. And primina hands, stir everything up well. Try the taste. Should be a bit salty. Then add onion and again all mix well.
Back to the peppers. Put on the fire a pot of water. When the water boils, put in her peppers to be blanched portions. Once the peppers can be pierced with a fork, remove them from the water and add new party.
This amount of pepper, we always put in two buckets. One not fit, and juice will be a lot. At the bottom lay a few stalks of celery and stuffed peppers with cabbage (as closely as possible), lay close to each other.
After each row of pepper, again add the celery. Put the pepper just above the middle of the bucket.
Cover with a plate and put the yoke. I have one and a half liter cans. Send the buckets to the loggia.
At the temperature of 10-12 degrees, I have reports in 5 days. Somewhere on the third day, began to test the juice for acidity. The whole process depends on the ambient temperature. When you feel that the juice is sour with the taste of cabbage, So ready.
Here's how they look in the bucket.
Now spread them on the banks. I have one and a half liter. On the bottom of the jar put the celery and top neatly folded pepper. The juice which remained after the leaven, and fill the jar. Cover the jars and put into the oven for sterilization at a temperature of 170 degrees. From the moment when the first bubbles in the jars, sterilize them for 20 minutes. Remove jars from the oven and seal them tightly. Put them under a warm blanket to cool down.
But also, this pepper can be put in the fridge and use immediately. A very tasty snack. Very tasty with various dishes. Bon appetit. Thank you.
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