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Marinated Bulgarian Peppers for Winter (for Stuffing)
Instructions
Since the peppers will be stuffed, I choose identical pods of medium size.
I wash the peppers and at this stage discard any pods with damage or wilted sides.
To remove the stems and seeds I use a handy tool – after twisting the metal ring, a neat, even opening is left in the pod.
If you do not have a large pot, blanch the peppers in small batches: drop the pods into boiling water and cook for 3 minutes. Do not salt the water, do not cover the pot, and keep the boil at a moderate pace.
Take a sterilized three-litre jar. Lift the first batch of blanched peppers out of the pot, tipping out all the water that has collected inside the pods. Place the hot peppers in the jar and cover the neck with a sterilized lid. Try to fit all the blanched peppers into the jar without crushing the pods. Give the jar a slight shake so the pods settle more comfortably.
Put the bay leaves and allspice into the emptied pot.
Measure out the sugar and salt – take the spoons level, without a heap.
Pour in 2.3 litres of water. For aroma, add a small pinch of dill seeds to the water. Boil the marinade over high heat for 2–3 minutes.
Pour the hot marinade over the peppers in the jar – making sure all the spices end up in the jar too. Then add 2 tbsp of vinegar. The spoon should be deep – if all your tablespoons seem flat, measure the vinegar with a measuring cup (30 ml).
Seal the jar with the peppers, turn it upside down, wrap it up well and leave it for a day to cool slowly.
Marinated Bulgarian peppers for winter can be stored in a cellar for about a year. They are intended exclusively for stuffing – such peppers are not used as a salad option, as they have little sharpness.Enjoy your meal!
Tips
- 1
PODS OF THE SAME SIZE – this matters for stuffing. Mismatched pods will heat unevenly once filled.
- 2
BLANCHING FOR 3 MINUTES – this is critical. Less, and the peppers will not soften; more, and they will lose their shape when the jar is sealed.
- 3
WRAP THEM UP FOR A DAY under a warm blanket – this replaces sterilization. Cooling too quickly will cause the jars to "bulge".
- 4
ONLY A 3-LITRE JAR – this is important for the technique with a single fill and slow cooling. Smaller jars will not work. The same principle applies in other preserves made without sterilization.
FAQ
Which peppers should I choose? +
The best choice is meaty varieties with thick walls: California Wonder, Bogatyr, Gladiator, Lastochka. For stuffing, wall thickness matters (6–8 mm) – thin-walled peppers will fall apart during heat treatment. Colour: red, yellow, orange – these are sweet. Unripe green ones are not suitable – they taste bitter. The average size is 10–12 cm long, 300–350 g each. For appearance, you can mix colours – an assortment in the jar looks attractive.
Can they be used right away? +
Yes, 2–3 weeks after sealing the peppers will already be soaked in the marinade and ready to eat. For stuffing: drain the marinade, fill the peppers with rice and meat, tomato and onion, and simmer for 20–25 minutes in lightly salted water, or bake in the oven at 180 °C for 40 minutes. The marinade itself is excellent for soups (borscht) or sauces. An opened jar keeps in the refrigerator for 2 weeks – enough for 3–4 stuffed-pepper dishes.
How long does the preserve keep? +
In a cellar or cool pantry (10–15 °C) – up to 12 months. At room temperature – 6–8 months. Once opened – 2–3 weeks in the refrigerator (in the marinade). Signs of spoilage: a bulging lid, cloudy marinade, an unusual smell, "hissing" when opened – throw it out. Properly prepared peppers will "live" until the next season. It is especially nice to open the jars in the cold season – a taste of summer at any moment.
What to serve stuffed peppers with? +
The classics: with sour cream and fresh herbs. With tomato sauce or adjika. With boiled potatoes or mashed potatoes. With buckwheat porridge (a classic of Soviet cuisine). With a glass of dry red wine – for a tasty dinner. For a "summery" lunch – with a fresh vegetable salad. For children – with a mild sour-cream sauce. For a men's gathering – with beer and black bread. A great dish for 2–3 dinners from a single jar of peppers.
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