Whole pepper salting for the winter. Salted hot peppers for the winter - salting recipes

Hot salty pepper for the winter: a simple recipe without sterilization

This recipe for hot salted peppers will appeal to those hostesses who love to cook. spicy dishes. The recipe is very simple and does not require much time from you, and the result is really good.

To make the pickle I need:

• Hot pepper - 2 kg;
• Garlic - head;
• Salt - 3 tbsp. l.;
• Horseradish - root and leaves;
• Dill - umbrella;
• Lavrushka;
• Peppercorns - 5 pcs.

Note to the hostess: in order for the dish to turn out spicy, but acceptable in taste, it is better to pickle peppers of mildly spicy varieties. The varieties "Lamb's Horn" or "Whirlwind" showed themselves well. Vegetables must be freshly picked. If the pods have been stored in the refrigerator or on the balcony for several days, the snack will not turn out crispy.

1. So let's get started. I thoroughly wash the pepper pods under running water, and then pierce each of them with a fork in three places. This is a must. If a non-pierced pod gets into the container, it will spoil the whole snack.
2. Horseradish root and garlic peel.
3. At the bottom of a three-liter jar, I put spices: horseradish, dill and peppercorns.
4. I spread the pepper pods tightly on the spices, but you need to do this carefully so as not to crush the vegetables. On top, you can lay out a sheet of horseradish, which will not allow our blanks to float.
5. Then I pour out three tablespoons of salt.
6. I add tap water to the jar and shake it thoroughly until the salt is completely dissolved (after closing the container under the nylon lid).
7. I leave the jars to ferment for five days at room temperature, not forgetting to turn the container up and down. If the brine becomes cloudy, don't worry. That's the way it should be.
8. After the allotted time, I close the jars with iron lids and store them in a cool place.

You can eat spicy canned pickles in a couple of months. Good appetite!

Salted pepper for the winter in a cold way under a nylon cover

The cold salting method is salting whole vegetables in a pot, tub, barrel, etc. Products are poured with brine, and a press is placed on top. The pickle is stored without sterilization in a cold place.

I will tell you how to salt sweet bell pepper for the winter in a cold way.

To prepare an appetizer, you need to take:

• bell pepper- 5 kg;
• Lavrushka;
• Greens (dill, celery, parsley);
• Salt - 400 g;
• Drinking water - 5 liters.

Tip: if you decide to pickle whole fruits without cutting them, you need to pierce the pepper in several places with a toothpick.

1. Initially, I select peppers of the same size, wash them thoroughly and dry them on a paper towel.
2. Then I cut the bell pepper into 2 parts, remove the seeds and core.
3. Then I put the vegetables in a pre-prepared container, sprinkle with chopped herbs and spices.
4. Now it's time for the pickle. I pour five liters of water into a saucepan, dissolve the salt in it, and then bring it to a boil. I filter the brine through cheesecloth and cool it.
5. With a cooled liquid, I pour a container with pepper, and put a plate with oppression on top.
6. Bulgarian pepper is salted in a cold way for 12 days at room temperature, and then stored in jars under a nylon lid in a cool place.

It turns out very tasty.

Whole salted bell pepper for the winter in a saucepan

My household loves juicy fleshy bell peppers not only stuffed, but also salted, as in the market. That's why I've been cooking for years. salted pepper for the winter whole in a saucepan and treat them to my relatives and friends.

Bulgarian salted pepper is an indispensable product in winter, as the vegetable can be added to soups, stews, roasts, etc. About how simple, but delicious to pickle it, I will tell you.

Tip: to quickly peel the bell pepper from the core, you need to make a neat incision on the side, and then pull out the seeds and the stalk.

1. I take three kilograms of fleshy green peppers and, after thoroughly washing the vegetables, I clean them of seeds.
2. I transfer the vegetables to a bowl.
3. In a small amount of drinking water, I dissolve 400 grams of salt and pour vegetables with brine. Then I add the liquid to such a level that it completely covers the pepper.
4. I put oppression on top, and keep it at room temperature for five to six days. This time is enough for it to be completely salted. The peppercorns should change color, turning a little yellow.
5. I drain the water and wash the bell pepper under running water.
6. Peel two heads of garlic and chop finely. I also chop a bunch of parsley.
7. I shift the pickle into a jar or another saucepan, add garlic and herbs, and then pour it with water.
8. I pour a tablespoon of salt and a dessert spoon of vinegar into the container, close the lid and shake thoroughly.

After a few hours, our spicy pepper can be served at the table. Lick your fingers!

Armenian hot pepper

Each nation has its own secrets of cooking with the addition of hot peppers. But in the Armenian Georgian cuisine hot pepper is used as a separate dish. Recipes for spicy peppers in Armenian and Georgian were shared with me by my neighbor, who is originally from Georgia.

Bitterpod pickles have an unforgettable, piquant taste and are very easy to prepare. Here is one of the Armenian recipes.

Required products:

• Hot pepper - 2 kg;
• Garlic - 150 g;
• Greenery;
• Salt - 2 tbsp. l.;
• Vinegar - 1.5 cups;
• Vegetable oil - a glass.

Initially, I prepare hot pepper pods: I wash them thoroughly and, having made neat cuts along the pods with a sharp knife, remove the seeds.

1. Greens (dill, parsley) I chop finely, and then mix with salt.
2. I transfer the prepared pods to an enamel bowl and, sprinkled with the mixture, leave to salt for a day.
3. Then, in a separate container, mix the vinegar and oil. I take out the peppercorns, infused in salt and herbs, from the pan and fry in a pan for about fifteen minutes, adding vinegar and oil there.
4. Then I transfer the fried vegetables into pre-sterilized liter or three-liter jars and roll them under iron lids.

A spicy snack for the winter is ready.

Note to the hostess: we note that hot peppers relieves pain, as it stimulates the production of endorphins in the body. Hot pepper acts as an analgesic. But people suffering from gastrointestinal diseases, dishes from it should be eaten with caution.

Spicy pepper "Tsitsak" for the winter

Spicy Green pepper"tsitsak" is favourite dish residents of Georgia. Such an appetizer is suitable for barbecue or for cooking borscht, as well as a cold appetizer.

I offer another simple recipe for hot salty peppers for the winter, it turns out to be very fragrant and tasty. But first things first.

We will need:

• Hot pepper - 3 kg;
• Drinking water - 5 l;
• Salt - 250 g;
• Greenery;
• Garlic - head.

I wash each pod and pierce it with a fork or toothpick in several places.

1. I shift the peppercorns into a bucket or saucepan and sprinkle with garlic cloves and finely chopped dill.
2. In five liters of water, I stir a glass of salt, and then, pouring the pods with brine, put a plate with oppression on top. I leave the workpiece in a cool place and keep it like that for about two weeks. Pepper "tsitsak" during this time should turn yellow.
3. I shift our salted peppers into a colander and, after squeezing them a little, let the excess liquid drain.
4. I shift the vegetables into pre-sterilized jars under the neck and pour the brine prepared in the same proportion (50 g of salt per liter of water). This recipe is prepared without vinegar, but the jars need to be sterilized for 10 minutes, and then rolled up under iron lids.

Tip: when making pickles, you must remember that even when salted, the pods do not lose their original sharpness. Therefore, if you do not like too hot snacks, it is better to choose mildly spicy varieties of pepper.

Bon Appetit!

Georgian chili pepper

This is one of my favorite appetizers, because it turns out not only very tasty, but also colorful and bright.

Required products:

• Chili pepper - 2 kg;
• Garlic - to taste;
• Sugar - 2 tbsp. l.;
• Salt - 1 tbsp. l.;
• Water - 2 l;
• Greenery;
• Dill;
• Vinegar - 8 tbsp. l.;
• Horseradish - leaves;
• Drinking water - 2 liters.

Tip: I do not remove the seeds. But if you wish, you can make neat cuts along the peppercorns with a sharp knife and clean them of seeds.

1. I thoroughly wash the peppercorns, and cut off the tails from them.
2. In pre-sterilized jars, I tightly pack dill umbrellas, a horseradish leaf and peeled garlic umbrellas. I put pepper pods on top.
3. I dissolve sugar and salt in boiling water and pour jars with brine for fifteen minutes.
4. Then I pour the brine into a saucepan and boil for about three minutes, add vinegar and pour jars of chili peppers with liquid. I roll under iron covers.

Delicious and fragrant!

Salted stuffed peppers

Lovers over delicate dishes you will like salty bell pepper stuffed with carrots and herbs. Here is an interesting recipe.

1. I take a kilogram of bell pepper (red or green), carefully cut the stalks, remove the seeds and blanch in boiling water for about two minutes.
2. I stuff peppercorns with carrots, parsley and dill.
3. I boil 1.5 kilograms of carrots until half cooked, peel and rub on a medium grater. Then finely chopped parsley and dill (a bunch of each), as well as onions (2 heads).
4. I mix carrots with herbs and onions, salt and pepper to taste. I stuff bell peppers with vegetables.
5. I close the holes of the pepper fruits with a cut stalk.
6. Carefully put into a saucepan or tub stuffed pepper. Sprinkling it with herbs and salt. On top I put a plate with oppression.
7. Vegetables ferment in a warm place for several days, and then they need to be moved to the cold.

Tip: if you like it spicier, you can add finely chopped garlic or garlic pressed through a press to the vegetables.

It turns out not only tasty, but also useful!

Tasty video:

As you managed to make sure, hot peppers are salty for the winter simple recipes easy to prepare, I have been using them successfully for many years. Be sure to try it and see for yourself!

When summer comes to its apogee, it's time to harvest for the winter, and pepper preservation is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper blanks. And not only from Bulgarian. Pickled hot peppers, canned hot peppers are an excellent independent snack, as well as an ingredient various salads. That is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers may be pickled peppers, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, Bell pepper canned, marinated peppers. There are many lovers of pickled peppers in winter, the recipe for pickled peppers allows you to cook this savory snack. Preservation of sweet peppers is especially popular. Today, few people know how to pickle pepper deliciously, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, canning of bell peppers occurs, less often canning of hot peppers occurs, because this spicy snack, as they say, for an amateur. Preservation of sweet or bell peppers can again be carried out different ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and twisting of pepper are carried out according to the usual rules. This is how sweet peppers are prepared for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for the future. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. So the recipes canned peppers similar, but their taste will be different. Bulgarian pepper is sweet, preparations from bitter pepper will be spicy. An equally interesting process with a very tasty result is the salting of hot peppers. Salting hot peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to be interested in how to pickle peppers, how to pickle hot peppers, how to salt peppers. Salting peppers or salting peppers is the most simple blank for the winter of bell pepper or harvesting hot pepper.

At the same time, as they say, not only pepper, because pepper blanks for the winter are quite diverse and these are not only pepper blanks. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you like bell peppers, a salad for the winter from such peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, bell pepper recipes for the winter, pepper preservation recipes, sweet pepper preservation, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find it.

Bitter pepper is harvested for the winter, mainly for its further addition to various dishes. Most often, pods complement soups, main dishes, sauces, salads, and some gourmets add this vegetable even to drinks. Hot peppers are well preserved, so there are a huge number of recipes that can be used to pickle them.

Bitter pepper is harvested for the winter, mainly for its further addition to various dishes.

In order to save time on peeling and slicing hot peppers, you can pickle them whole. Such a preparation will be an excellent addition to the second fatty dishes.

To prepare it you need:

• 350 grams of bitter pepper pods;
• 100 milliliters of grape vinegar;
• 1 garlic head;
• 3 dill branches;
• 3 branches of cilantro;
• 1 branch of mint;
• 500 milliliters of drinking water;
• 1 dessert spoon of rock salt;
• 2 dessert spoons coriander seeds;
• 2 dessert spoons of sugar;
• 2 bay leaves;
• 2 cloves;
• 8 peas of a mixture of peppers;

Pickled peppers are prepared according to the following step-by-step technology:

1. Red pods are washed under running water, and then pierced with a toothpick in the stalk area. In no case should this step be skipped in order to prevent excess accumulation of air in the pepper.
2. The greens are washed under cool water, the leaves are separated from the branches.
3. Garlic head is disassembled into cloves.
4. The pods are transferred to the pan, filled with freshly boiled water. Then the container is closed and left in this state for 5 minutes.
5. Then the liquid is drained into the sink, and the chili is poured with fresh boiling water. This procedure is repeated 5 times.
6. Water is poured into another container, sugar, salt, peppercorns, coriander, bay leaf, cloves, garlic cloves and greens are poured. The mass is stirred and brought to a boil.
7. After boiling water, vinegar is poured into it, and the mass is cooked for another 3 minutes.
8. Next, the marinade is removed from the heat, covered with a lid and left for 15 minutes.
9. The greens and garlic from the marinade are placed in a sterilized jar, chilies are laid out on this base, and all the spices that were used in the marinade are placed on them.
10. The workpiece is filled to the brim with marinade, the peppers are lightly crushed with a fork.
11. Next, the jar should be rolled up, turned over and wrapped in warm cloth for 1 day.
12. Such a blank is stored in a dark, cool place. Eating a snack should be no earlier than a week later.

Pepper - very healthy vegetable, besides, it is great as a side dish for any kind of meat, goes well with other vegetables and can become an indispensable ingredient in snacks. Have you tried cooking peppers in a barrel for the winter? Be sure to pay attention to this method, and then even in the cold you can please your home with healthy vegetables.

Salting peppers in a barrel is a proven method of canning.

Ingredients

Water 10 liters Salt 2 stack

• Servings: 10
• Cooking time: 40 minutes

Give up the usual jars and remember how our grandmothers made pickles. They used only barrels for this. This method is less energy intensive. Yes, and the pepper will have an unusual, but very piquant taste.

The salting process will take some time, but it's worth the wait to enjoy the tasty treat later. You will need:

• water - 10 l;
• pepper - 5 kg;
• salt - 2 tbsp.

Please note that you need to take only green or yellow bell pepper, but in no case red. From the latter, after such salting, only one skin remains.

The barrel must be chosen wooden and ceramic. You can also use a plastic eggplant with a cut off top. Discard the enameled container, as salt corrodes the enamel, which spoils the dishes.

Ordinary water will do. You don't need to boil it. If in doubt about its purity, then simply pass the liquid through the filter.

Pierce each peppercorn in several places with a fork and put in a barrel. Add salt to the water and mix well. The main thing is that the solution covers all the pepper. Cover the vegetables with a cotton napkin on top and put oppression. After a while, the contents of the barrel will be halved. Mold will appear on the napkin. It needs to be removed and rinsed. After 10-15 days, the pepper will be ready. It goes well with kebabs, and meatballs, and chop meat.

Hot pepper in a barrel: recipe

You can prepare for the winter and hot peppers. To do this, the pods must be carefully cleaned of seeds. It is they that contain essential oils, which give bitterness to the vegetable. In this case, you need to use spices: parsley, celery, dill. The proportions for the brine are as follows: for 3 liters of water, 1 kg of salt.

Put greens on the bottom of the barrel (you don’t need to cut it), then put the pepper and pour over the brine. You can press down with oppression, but so that it does not interfere with the access of air. That is, do not cover the top of the dishes completely. The pepper will be ready in 10-12 days. During storage, you need to periodically add water so that the vegetables are always in brine.

Pepper in a barrel is a simple but tasty delicacy.

on 2014-02-20

Perhaps the only method for for a long time to protect meat and vegetables from spoilage by salting them. This is the main way of preserving food, which is very popular among housewives and those who love salty as a snack. This process is not complete without rock salt.

With its help, a solution is formed in which products are placed for long storage. Otherwise, how long this period will be depends on the correct preparation of the brine. Any product has the principles of salting and its own standards, which must be strictly followed in order to obtain high-quality food. Now we will chat about how salting peppers using the cold method.

But before looking at some recipes, let's define what the mentioned canning method is.

Cold pickling method

This method is salting products in jars, barrels, tubs, buckets, and without that later. In this case, they are poured with cold brine, and a press is placed on top. Such dishes must be placed in a cold place for a long time.

For example, salting pepper for the winter begins with the fact that all the fruits are pierced with a toothpick at the base. Layers of the vegetable are shifted with herbs and spices, garlic and without that later, covered with salt, poured with cold water, covered with a lid or put oppression and determined in a cold place. The crucial point here is that the products are invariably covered with brine, therefore, if necessary, it must be topped up.

For this, twenty grams of salt and nine grams of salt are taken per liter of water. citric acid. How does the salting of peppers take place by the cold method? Let's see a couple simple recipes. Such a preparation is no less common than salting mushrooms, sauerkraut and more.

Salted pepper is a very tasty and tender snack, which has a bright color and a pleasant aroma. The latter, by the way, only improves by a couple of tones with this processing method. As for the varieties of the main product, virtually everything is in motion: sweet red pepper, chili, etc.

Salting bell pepper for the winter

Ingredients: five kilograms of sweet pepper, celery and parsley, dark peppercorns and bay leaf. For brine: five liters of clean water, four hundred grams of table salt (not iodized).

Cooking

To begin with, fruits of the same size are selected, washed with water and dried on a towel or napkin. After that, the vegetables are cut in half, the core is removed and each half is cut into so-called boats. If you plan to pickle whole fruits, use a toothpick in several places.

The vegetables can be blanched if desired. To do this, they are dipped in warm water for 180 seconds, and then soon dipped in cold water.

Brine preparation

Water is brought to a boil, salt is added and boiled until it is completely dissolved. The liquid is removed from the stove and filtered through gauze, then cooled to room temperature. Sweet peppers are poured with this brine, covered with gauze or cloth, a wooden circle or a huge plate is placed, and a press is placed on top. This blank is left for twelve days at room temperature. After this time, the pepper is ready, it is later cleaned in a cold place for storage.

It is also possible to transfer the fruits to jars, close the capron lid and refrigerate.

Bulgarian Salted Peppers: Method No. 1

Ingredients: ten kilograms of pepper, eight hundred grams of salt. For brine: almost a thousand and fifty grams of water and fifty grams of salt.

Cooking

Salting of sweet peppers is carried out as follows: the fruits are selected and washed in cold water, remove the testis. Next, the product is dipped in boiling water for 120 seconds, and then soon spread in cold water. Blanching makes vegetables soft and elastic, so they can be well laid out in a container. Then each peppercorn is sprinkled with salt, placed in a dish prepared in advance and covered with a towel, on which oppression is placed.

So you need to withstand the vegetables for twelve hours. During this time, they will allow juice to enter.

After that, the fruits with juice are transferred to another bowl, poured with cold brine, wrapped in gauze and put under pressure again. The container is transferred to a cold place. This recipe for salting bell peppers is very popular in many countries.

Ready fruits are thoroughly washed and soaked for ten hours in cold water before consumption.

Bulgarian salted pepper: method number 2

Ingredients: ten kilograms of bell pepper, one hundred grams of celery and parsley, cherry leaves, five grams of coriander seeds. For pouring: nine liters of water, seven hundred grams of salt, seven hundred grams of table vinegar.

Cooking

Salting sweet peppers begins with the fact that they are washed and pierced with a fork at the base. A layer of herbs and spices is laid out at the bottom of the dishes, later pepper and seasonings again. Each jar is filled with cold brine and put under pressure for twelve days at room temperature. After the lapse of time, the container is transferred to a cold place.

Pepper, along with this, should always be covered with a filling, on the basis of this, it is added as necessary (thirty grams of salt and two tablespoons of vinegar are taken per liter of water) or vegetable oil is used instead.

Express method of pickling peppers

Ingredients: for one three-liter jar take two kilograms of bell pepper, two cloves of garlic, two onions, two

aspirin pills, dill and celery. For filling: six liters of cold water, one glass of salt, two glasses of sugar, five hundred grams of vinegar.

Cooking

This recipe for salting bell peppers is very simple. To do this, the vegetables are washed, the seeds are removed and cut into four parts. The onion is also cut into four parts, the celery is cut into pieces, the garlic is peeled. Greens and all the listed components are placed in each jar, aspirin is added. The contents of the jars are poured with cold brine and closed with nylon lids, having previously scalded them with boiling water.

The container is stored in a cold place.

Cold salting of unpleasant peppers

Ingredients: one kilogram of unpleasant pepper, six grams of parsley, twenty grams of dill, fifteen grams of garlic, fifty grams of salt. For brine: one liter of water, fifty grams of salt.

Cooking

Garlic and greens, and washed peppers are laid out at the bottom of clean jars. Salt is added to boiling water, boiled and cooled to room temperature. Jars are poured with a cold solution, closed with lids and placed in a cold place for storage.

Salting unpleasant peppers in Assyrian style

Ingredients: unpleasant capsicum, two pages of horseradish, four bunches of dill, five pages of currants. For the brine: ten liters of water, two cups of salt.

Cooking

Salting unpleasant peppers with a cold method begins with the fact that the fruits are pierced with a fork or a toothpick at the base a couple of times. After that, they are well laid out in jars along with greens. The contents of the container are poured with cold brine, covered with lids and placed in a black cold place.

Filling is sometimes topped up. If you want the pepper to pickle faster, transfer it to heat.

Salting pepper: method number 1

Cooking

Salting peppers using the cold method is not particularly difficult. To do this, fresh fleshy fruits are washed, blanched in a colander, dipped in boiling water for 120 seconds and immediately cooled in cold water. Later, the vegetables are cut into two parts, rubbed with salt and placed in a bowl. Then they put the press for fourteen hours, so that the juice stands out.

Later, the peppers, along with the juice, are transferred to another container (jars), poured with cold brine, a clean circle of polyethylene lid is placed on top and put under pressure. Banks are covered with gauze and put in a cold place for 15 days. After the lapse of time, the container is closed with capron lids.

Salting pepper: method number 2

Ingredients: sweet pepper, salt. For brine: two tablespoons of salt per liter of water.

Cooking

Cold salting of pepper begins with the fact that the fruits are perfectly washed, the stalk and core are removed from them so that the pods remain intact. After that, each peppercorn is rubbed with salt, put one in one in four pieces and fill the pan. Then they put oppression for one day.

During this time, juice should appear. After that, the contents of the pan are laid out in jars, poured with cold filling, covered with nylon lids and taken out to a cold place.

Salted stuffed peppers

Ingredients: two and a half kilograms of pepper. For minced meat: one kilogram of carrots, one kilogram of parsley root, half a kilogram of celery root, one bunch of celery greens, one hundred grams of onion, twelve dark peppercorns, a pinch of cinnamon, one spoonful of sugar.

Cooking

Salting peppers for the winter according to this recipe is very simple. To do this, blanch carrots and roots for 180 seconds. After that, they are cleaned and cut into strips or rubbed on a grater. Onions are chopped, all these components are mixed and salted.

The resulting minced meat is fried a little in oil. Celery stalks are dipped in boiling water for 120 seconds to soften.

Brine preparation

Pour five liters of water into a saucepan and bring it to a boil. After that, one glass of salt, one clove of garlic, fourteen cloves, six black peppercorns and five bay pages are added. The filling is boiled for 120 seconds, then cooled and filtered through gauze or a sieve.

The contents are poured with cold brine, put oppression and cleaned in a cold place for 30 days.

Salted peppers stuffed with cabbage

Ingredients: two kilograms of sweet pepper, three kilograms of cabbage, three hundred grams of carrots, two hundred grams of onions, one bunch of parsley or celery, three tablespoons of vegetable oil, two and a half tablespoons of salt, one spoonful of peppercorns, and seven bay pages and one spoonful of cumin.

Cooking

Salting peppers using the cold method begins with the fact that the stalk is cut off from it and the seeds are removed without damaging the pulp. finely chop the onion and carrot, chop the greens, finely chop the cabbage, add salt and knead with your hands so that it allows the juice to enter. carrots and onions are fried for 180 seconds until soft, added to cabbage and mixed. Blanch the peppers for 4 60 seconds and cool.

Then the fruits are stuffed with a mixture of cabbage, put in a huge saucepan, put oppression and a circle on top and leave for four days. Then the contents of the container, together with the juice, are transferred to jars, poured with brine, which can be prepared according to the recipe given above. Containers are placed in a cold place. In the same way, the salting of capsicum passes.

Source: fb.ru

Salted TOMATOES for the Winter in a COLD WAY! Very tasty!

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