Marinated peppers with garlic
Pepper marinated with garlic in the winter is very fond of my wife. She prepares him, and I do all the "dirty work", like clean ingredients or something, bring submit.
But today, my responsibilities have expanded, and my familiar, added two more: rent-trim all these photos and write as much as possible a detailed recipe to even "maker" was able to repeat it. And I think I have it bad happened, so your court provides detailed step by step the technology of how to prepare the pickled peppers and garlic.
To make it, you will need:
• Pulpy pepper, weighing about three pounds,
That's all, proceed directly to the cooking.
Of water, salt, sugar, vinegar and oil do marinade. And immediately put it to boil in a small not, and a large pan, volume three ... four liters.
And while it begins to boil, let us study vegetables. Chilli clean from the most "evil" of the core (seeds and white inner part) and finely cut.
Marinade boil. Three ... five (depending on the meatiness of the pepper) minutes omit it and turned up. It should be soft. Take out and lay the next batch, because at a time breaks in the pan just three ... four major perchiny, so you get a kind of "kitchen pipeline."
Pour the marinade and roll them tight lids.
Store at room temperature is possible, it is desirable - in out of direct sunlight. But until the moment you open the first jar of pepper, marinated with garlic, must pass at least a month. So the taste will be more complete and rich.
That's all, enjoy your appetite.