Sweet pepper "Kromo" F1

PRESERVES FROM SWEET PEPPER

1. Salted Pepper.
Salt green or ripe peppers (ripe ones have more vitamins).
Method 1: Brine with 6-7% salt. Spices: allspice, bay leaf, cloves.
Method 2 (dry salting): Clean and dry peppers, remove seeds. Rub the inside of each pod heavily with salt and stack them one inside another. Place in a keg, cover with a weighted wooden circle. Keep at room temperature for 1 day, then move to a cold place. Soak before eating.

2. Stuffed Pepper (Pickled).
Ingredients:
* Green firm peppers.
* Filling: 800 g shredded cabbage, 150 g grated carrots, 25 g parsley and celery, salt.
Preparation: Salt cleaned peppers inside and out, leave for 2-3 hours. Mix and salt the filling vegetables. Stuff peppers tightly. Pack vertically in a jar. Pour brine (150 g salt per 5 L water). Ferment for 15-20 days. Store in cold.

3. Marinated Pepper (Variations).
Option A (Quick):
Marinade: 2 L water, 2 tbsp salt, 1 cup sugar, 1 cup vinegar, spices. Add 1 tbsp oil and 2-3 garlic cloves to each jar.
Process: Boil pepper slices in marinade, pack into jars, seal.
Option B (Classic):
Marinade: Mildly acidic (2% vinegar essence, 4% sugar, 4% salt).
Process: Blanch peppers 1-2 min, cool. Pack with spices (cinnamon, cloves, garlic, herbs). Pour marinade. Pasteurize 1 L jars for 18-20 min.
Option C (Veggie Stuffed):
Insert 1 green tomato, hot pepper pod, carrot slice, and cauliflower piece into each sweet pepper. Pour hot marinade (equal parts water/vinegar + salt/sugar).

4. Pepper Puree.
Use ripe red/orange fruits. Blanch 5-8 min, pass through a sieve/grinder. Boil puree for 5 min, pack hot. Pasteurize 0.5 L jars for 1 hour. Great for winter vitamin boost.

5. Pepper in Tomato Juice.
Blanch cleaned peppers for 2-3 min. Pack into jars, pour boiling tomato juice over them. Add salt (1.5-2 tsp per 1 L). Pasteurize 1 L jars for 50 min.