Pepper “Hoods” in Marinade for Stuffing
A clever preserve for anyone who dreads stuffing peppers in the dead of winter: you put up the base itself — blanched pepper “hoods” in a tomato marinade — and later just open a jar, let it drain, and fill the peppers with the usual meat-and-rice mixture.
The marinade isn’t vinegar-based but tomato: five liters (a bit over five quarts) of juice simmered with carrot and garlic. It preserves the peppers and doubles as a ready sauce for stewing the stuffed pods later on. Scalding with boiling water makes the peppers pliable, so they nest tightly into the jar without cracking.
- Nest the peppers one inside another, hood-style, to fit as many as possible.
- Turn the sealed jars upside down and wrap them in a blanket — the slow cooldown acts as extra sterilization.
- Note: the three-liter jars called for are the standard Eastern European size, close to a US gallon; any large canning jar works.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Wash the sweet peppers, trim the stems, remove the seeds, and scald with boiling water.
Pack the peppers tightly into three-liter jars.
For the marinade, combine the tomato juice, coarsely grated carrot, and garlic, simmer for 30 minutes, and salt to taste.
Fill the jars with the boiling marinade and seal with metal lids.
Turn over and wrap until cooled. In winter, take out the peppers, stuff them, cover with tomato, and stew.
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