How to cook pickled pepper in mustard sauce for the winter

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With this pepper marinade it turns out simply unreal. So delicious that you won't want to cook it any other way. Fragrant and original. Canning for the winter according to this recipe will appeal to everyone who likes the piquancy of mustard.

Ingredients

For cooking, you need to prepare the following set of products:

• bell pepper – 1.5 kg;
• oil – 150 ml;
• water – 200 ml;
• sugar-sand – 3 tablespoons;
• allspice – 6 pcs.;
• bay leaves – 1 pc.;
• mild mustard – 200 g;
• mustard in grains – 50 g;
• turmeric – 1 teaspoon;
• apple vinegar – 100 ml.
• salt – 1 tbsp.

How to cook

The jars must be sterilized. Cut the bell pepper into the pieces you like so that they are in the jar.

Pour water, oil, salt, sugar, allspice, bay leaves and mustard, turmeric, vinegar into a saucepan. Mix all this and put it on fire. Cook from the moment of boiling for 5 minutes, and then put pepper. Continue to cook for another 15 minutes.

Spread the peppers with the sauce in jars. Close with sterilized lids. After cooling, store. And then wait for the tasting. delicious!