Perhaps, tomorrow evening guests will come to you “to rest”. And therefore the recipe for quickly pickled bell pepper and zucchini will come in handy.
Ingredients
Bulgarian pepper (different colors) – 1 kg
Medium zucchini – 1 pc.
Hot red pepper – 0.5 pcs.
Garlic – 1 head
For the marinade:
Water – 2 l
Vinegar – 1 glass
Salt – 4 tbsp
Sugar – 2 tbsp
Lemon juice – 1 glass
Allspice – 15-20 pcs.
Bay leaf
Carnation
Directions
We put two liters of water on the stove. While it is boiling, cut the zucchini into slices (1 cm thick), and the pepper into long strips. Put peppers, zucchini and garlic cloves in layers in an enamel pan.
Pour vinegar, lemon juice into boiled water, throw in allspice peas, salt, sugar, cloves, bay leaves. Boil for 30 seconds and pour into vegetables. Then we put a plate on top and put the load. All! It will be ready in eight hours.
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