Ratunda pepper is extremely popular in cooking, as it has a rather thick, fleshy and juicy structure that blends perfectly with a sweet, slightly spicy-spicy taste and excellent aroma. Thanks to such excellent taste and aesthetic properties, Ratunda is suitable for preparing various preparations for the winter.
Selection and preparation of ingredients
Ratunda pepper, or gogoshary, is attractive because it has sweet flesh and a sharp center, which gives the dishes prepared from it an unusual flavor. In order for winter preparations to have a pleasant taste and preserve the maximum of useful properties, it is necessary to choose high-quality raw materials.
For preservation, it is recommended to take fully ripened fruits with a strong, solid structure, smooth, shiny surface and an elastic tail. They should be free from traces of mechanical damage, rot, signs of various diseases.Important! Unripe vegetables are green in color, and ripened fruits have a dark red, bright yellow or orange color.
Winter round pepper recipes recipes
Gogoshary, thanks to the juicy, thick pulp and pleasant taste, are often used to prepare various dishes and preparations for the winter. They can be pickled (in slices or whole), fried, baked, stuffed, just salted. Among the wide variety of recipes, I would like to dwell on the most simple, quick and tasty.
Classic recipe with butter
50-60 minutes
medium sized parsley
1 bunch
Nutritional value per: 100 g
- Cut the washed pepper into 4-6 parts (depending on the size of the fruit), remove the seeds.
- Chop parsley.
- Prepare the fill - add sunflower oil, sugar, salt, vinegar to the water. Boil, add chopped parsley.
- Gently pour the chopped Ratundo into the boiling marinade.
- Cover the container with vegetables, leave to simmer over low heat for about 10 minutes. Stir vegetables regularly.
- Increase the heat and marinate the gogosharas for another 10-15 minutes, until soft.
- In each jar, add bay leaf, peppercorns.
- Fill the containers with the Ratunda, fill with the remaining marinade.
- Sterilize jars of pepper for 18–20 minutes, close with metal lids.
- Fold the containers upside down, wrap them up, wait until they cool completely.
After preparation according to this recipe, the round is juicy, crunchy, has a sweet-sharp flavor with excellent notes of spices.
Video recipe
Classic recipe with butter Video recipe: Classic recipe with butter
Important! When cleansing the fetus, it is very important to remove all seeds, as they will be bitter in the workpiece.
With honey
30-40 minutes
Nutritional value per 100 g:
- Wash the pepper, cut into 4-6 parts, gently release the pulp from the seeds.
- Make a pour - add sugar, salt, vinegar, honey to the water. Boil.
- Add vegetables to boiling brine, boil for 7 minutes.
- At the bottom of the glass jars put a bay leaf, chopped rings of garlic, allspice.
- Place pickled vegetables in banks that have previously undergone sterilization, pour the remaining fill, close the lid with plastic.
- Turn containers upside down, wrap.
The combination of honey and sweet pepper has long been a classic: a vegetable boiled in a honey marinade has an amazing taste and is suitable as an independent dish or as an additional ingredient for preparing snacks and salads.
Did you know? There are some varieties of peppers that are extremely hot: one touch of the vegetable can cause chemical burns or seriously damage the skin. When working with such fruits, personal protective equipment should always be used - gloves.
In tomato marinade
60–90 minutes
vegetable oil
2 cups
Nutritional value per 100 g:
- Rinse the ratundo, dry it, remove the tails. Pierce each vegetable with a fork in two or three places.
- Grind the washed tomatoes with a meat grinder, separate the juice through a sieve.
- Pour the juice from tomatoes into a pan of enamel, place it over high heat. As soon as a foam forms on the surface of the juice, the fire must be reduced, then simmer the juice for 30 minutes, until it doubles.
- Sterilize the banks.
- In boiled juice add oil, granulated sugar, salt and acetic acid.
- In a boiling tomato marinade for 8-10 pieces, dip the pepper, boil for 5 minutes, stretch. So do with all the vegetables.
- Place the boiled round in containers, pour brine.
- Roll up the cans with metal lids, place them upside down, wrap them up.
Ratunda in tomato sauce is very tender and juicy. Tomatoes fill the vegetables with a pleasant taste and give them a tremendous aroma. They are tasty with meat, various side dishes, as well as in vegetable salads.
Did you know? Ratunda got his second name “Gogoshary” thanks to the round fruit shape that is not traditional for peppers. Even in the people it is often called the "bun."
Features of storage of blanks
The traditional places for storing winter blanks are considered a cellar or basement. However, theoretically, conservation can be maintained in any place where a dry microclimate and stable temperature indices of +4 ... + 7 ° C prevail.
Pepper cans can also be stored in the refrigerator or on the balcony. In the latter case, the shelf life will be determined by the ambient temperature. As soon as the indicators drop to –10 ° C, then the workpieces should be transferred to a warmer storage.
All preservation should be protected from high humidity, low temperatures and prolonged exposure to direct sunlight. Ratunda pickled pepper is one of the favorite treats on the table in winter: its slightly spicy, sweet taste, delicate aroma and bright appearance remind of summer.
