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How to prepare Bulgarian pepper so that it does not become soft?

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Piala
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������������Answered on December 6, 2014 08:14
Usually advised to blanch the pepper. I honestly do not understand why. I close it like ordinary canned cucumbers and tomatoes. It turns out so hard? Crunchy! You can even pickle whole peppers, only without seeds. Take a tablespoon of salt and two tablespoons of sugar per liter of water and cook the marinade. Peppers stacked in sterilized jars very tight. pour hot marinade and leave to cool completely. Then pour the marinade and boil it again. In jars add a tablespoon of vinegar and pour boiling brine. Twist. Well, all sorts of spices to your liking.
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