Garlic Marinade: The secret to firm bell peppers all winter

The "Under the Snow" bell pepper preserve solves two common problems: soggy vegetables and excessive oil. By using a dense layering technique and a concentrated garlic marinade, the peppers stay firm and vibrant throughout the winter without swimming in liquid. Ingredients Bell peppers (3 kg): Use fresh, fleshy varieties. Thin-walled peppers tend to dry out during frying. Garlic (2 heads): Minced; provides flavor and creates the characteristic "snowy" visual effect. Vinegar (100 ml, 9%): Ensures preservation and balances the taste. Salt (2 tbsp) and Sugar (1 tbsp): Flavor enhancers for the marinade. Step-by-Step Preparation 1. Preparing the Peppers Keep the stems and seeds intact. Leaving the peppers whole prevents them from softening into a mush during cooking and ensures they maintain their shape in the jar. 2. Making the Cold Marinade In a separate container, combine the minced garlic, 9% vinegar, salt, and sugar. Stir thoroughly until the salt and sugar crystals have completely dissolved. This thick mixture serves as the sole source of moisture for the preserve.