Each nation has its own time-tested canning recipes. For example, pickled peppers, or paprika. All these recipes vary among themselves by the proportions of products, as well as by spices and spices. No exception is Armenian cuisine, dishes of which are distinguished by spiciness and savory taste. According to the recipe of the Armenian hostesses, we will try to prepare this fragrant and vitamin snack for the winter.
Kitchenware
First, prepare all the necessary dishes and utensilsthat we need for pickled paprika:
- 1 liter sterilized cans - 6-8 pcs., half-liter - respectively, 2 times more;
- enamel pan for blanching fruit - 8-10 l;
- low pan with a wide bottom for sterilizing cans;
- covers for preservation;
- seamer;
- board for cutting vegetables and herbs;
- a kitchen knife with a wide blade for chopping greens and chopping peppers (or another one that you have on the farm);
- plastic or wooden cutting board;
- skimmer;
- paper towels.
- cloth napkin.
Ingredient list
Vegetable components:
- paprika fruits cleared of seeds and peduncles - 5-7 kg;
- cilantro - 150 g;
- parsley - 150 g;
- celery - 150 g;
- garlic cloves - 300 g
Familiarize yourself with possible ways of harvesting peppers for the winter, as well as recipes for the preservation of parsley, celery, garlic.
Marinade
For the marinade, we need the following components:
- water - 1.5 l;
- sugar - 1.5 cups (300 g);
- salt - 0.5 cups (120 g);
- sunflower oil, refined - 200-250 ml;
- 9% table vinegar - 1 cup (250 ml);
- bitter red capsicum - 0.5-1 pcs. (depending on the preferred sharpness);
- Bay leaves - 5-7;
- peas allspice - 15 pcs.;
- black pepper peas - 15 pcs.
Recipe
Now proceed to step by step implementation of the preparation of red Bulgarian pepper for the winter:
- The first thing you need to select fruits of about the same size, without damage, the correct form. Not only the taste of the snack, but also the appearance of the finished dish in the can depends on it.
- Under running water thoroughly wash the fruit.
- We cut each fruit in half with a knife, removing the stem and seeds. Wash again.
- The resulting particles are divided along 2-3 plates.
- We wash the hot pepper, cut off the stalk, remove the grains and cut into 3 mm rings.
- Spicy herbs carefully wash, shake off excess moisture and promakivaem towel. Greens can be crushed, and can be cut into short twigs - as you like.
- Peel and rinse the garlic. If it is very large, cut it in half lengthwise.
- In sterilized jars equally spread out 1/3 of the total amount of garlic, cut into rings of bitter red pepper and chopped greens.
Find out what is useful green pepper.
Now it's time cook marinade. To do this, we do the following:
- In a saucepan (8-10 liters) pour half a liter of water. Put the pan on a large flame. We pour salt, sugar and spices in it. Pour vegetable oil. Then give the mixture boil, while stirring it.
- Divide the chopped paprika into small portions and dip each of them into the boiling marinade for 5-8 minutes.
- Carefully remove blanched cloves and place them in cans, filling them in half.
- We distribute 1/3 of the remaining garlic and greens on top.
- The next layer will again be blanched peppers, on which you need to lay out the remaining greens with garlic. Thus, we alternate peppers and greens until the banks are filled to the top.
Now prepare the pouring in the form of marinade. For this you need:
- Add to the broth, where the paprika was blanched, a portion of vinegar and let the mixture boil.
- Pour hot pouring the contents into the jars and cover it with boiled cans.
- At the bottom of the pan with a wide bottom put a cloth napkin, put the filled jars on top. Fill the warmed-up water in the pan itself to a level slightly above the middle of the cans so that when sterilizing the water does not get into the containers. Then you need to give the water in a saucepan to boil. Sterilized canned food should not be on a strong fire: liter - 20 minutes, half-liter - 15.
- After the sterilization process, we remove the jars from the pan and roll them up.
- Turn over each jar and leave to cool.
Important! No need to wrap upturned jars with canned, still hot pepper. Otherwise you risk getting a very soft and not aesthetically appetizing snack.
What to put on the table
Canned Bulgarian pepper according to the above recipe turns out incredibly tasty, juicy and fragrant, with spicy sharpness. Without it, not a single feast in the Caucasus, where guests are served barbecue, homemade wine and a lot of vegetables and herbs. This dish is served to the table regardless of the season and holidays. 
Therefore, it can be used as a separate dish, and in combination with various side dishes: for cereals, mashed potatoes, pasta. Pickled pepper is well combined with fish and meat dishes, it can also be added to meat salads.
Read also about the technology of pickling: mushrooms (mushrooms, ryadovki, honey agaric, chanterelles), zucchini, tomatoes (green), plums, gooseberries.
Where to store
The requirements for storage of canned Bulgarian pepper are the same as for any other preservation:
- blanks should be stored in a cool place (in a cellar, a refrigerator, on a glazed balcony);
- temperature storage cans should not exceed + 20 degrees and not be below 0 degrees;
- it is impossible to direct sunlight to conservation;
- Humidity in the room where canned food is stored should be no more than 75%;
- Canned pepper is stored for 1 year, so they need to be eaten before this period expires.
Did you know? There is an opinion that Columbus brought paprika to Europe after his trip to South America.
Cooking tips
Here are a few useful recommendationswhich may be useful to you during the process of preparing Bulgarian pepper in the Armenian way:
- in order to preserve the canned product especially, it is recommended to choose for this purpose only varieties with fleshy fruits;
- Salt for preservation can even be used iodized. At the moment, in the production of salt, new preparations are used for its iodization, which do not affect either the taste of the finished dish or its smell;
- Since sesame oil is very popular in Armenian cuisine and is added to various dishes and canned foods, in our recipe they can replace sunflower oil. This oil will give the dish a pleasant nutty flavor. Only it is necessary to take into account that when it is heated and boiled all the antioxidant properties can be destroyed;
- in the Caucasus, vinegar is used for food, which the housewives prepare for themselves - wine, apple and currant. If you have the opportunity to replace table vinegar with any one mentioned here, then the benefits of canned product will increase several times.
Did you know? Paprika is called "bell pepper" only on the territory of the former Soviet Union. It so happened that in those days Bulgaria was the main supplier of these fruits to the USSR, therefore such a name stuck to the paprika.
Video: recipe for making Armenian pickled pepper snacks
Pickled pepper: reviews
Thus, using the classic Armenian recipe for preparing Bulgarian pepper for the winter described here, you will get an excellent vitamin dish that will delight you and your guests with its bright color and excellent taste throughout any season.
