Gogoshar is a kind of sweet pepper, the distinctive feature of which is a more acute taste than the traditional Bulgarian pepper. It is thanks to this quality that the pickled gogoshara turns out to be incredibly tasty and if you have not previously tried this amazing preparation, we recommend that you prepare it for the winter according to our recipes. Its spicy little island taste, which softens with sweet and sour marinade, perfectly complements meat dishes and is ideal for a festive feast.
This dish is especially common in Moldova and therefore the best options for its preparation migrated to us from Moldovan cuisine.
Marinated gogoshara in Moldovan with honey
Ingredients:
- gogoshara - 2.5 kg;
- honey - 100 g;
- salt - 30 g;
- vegetable oil - 0,5 l;
- garlic - 6 heads;
- laurel leaves - 4 pcs .;
- apple cider vinegar 6% - 250 ml;
- peas of sweet pepper - 12 pcs.
Preparation
Gogoschars are washed, dried, we get rid of the fruit from the stems and entrails with seeds. Depending on the size, cut the peppers into two or four pieces. We clean the husks of garlic and shred the plates.
In a deep dish with a thick bottom we pour vegetable oil, apple cider vinegar, salt, lay honey, we throw leaves laurel, sweet pepper peas, sliced garlic before and place it on the stove. Preheat the marinade mixture to a boil, stirring, and load the prepared peppers into it. Portions should be small, so that all vegetables are covered with a spicy mixture. We bring the mass to a boil, keep the gogoshara in the marinade with a moderate boil for about one minute and immediately determine them according to sterile dry jars, adding garlic, laurel and peas. We seal the containers with boiled lids, and thoroughly wrap the workpiece, turning the banks upside down. When the workpiece has completely cooled down, it is possible to remove it for storage in the pantry.
Gogoszars for this recipe are especially delicious. As you already noticed, the marinade does not contain a single drop of water. Vegetables soaked in boiling water and secrete juice.
Marinated gogoshare - a simple recipe for winter
Ingredients:
- gogoshara - 4 kg;
- water - 500 ml;
- granulated sugar - 200 g;
- salt - 30 g;
- vegetable oil - 400 ml;
- garlic - 4 heads;
- laurel leaves - 4-8 pieces;
- apple cider vinegar 6% - 400 ml;
- peas of sweet pepper - 10 pcs .;
- cloves - 4 pcs .:
- Celery greens (optional).
Preparation
Washed in cold water gogoshara rid of seed boxes and pedicles and cut into slices of the desired thickness. We clean the cloves of garlic and cut into plates, about one millimeter thick.
In a deep container with a thick bottom, pour water, add the vinegar, vegetable oil, pour salt, sugar, throw leaves laurel, peas sweet pepper and cloves. If you do not like some spice, you can replace it with a more preferred one.
Preheat the marinade to a boil, load the prepared slices of Gogoshar and the plates of garlic, again let it boil and boil for two to three minutes. If you pickle peppers whole or divided them only into
We determine the gogoshara in pre-prepared sterile dry jars, if desired, putting the celery on the bottom, pour the marinade, in which they are cooked and sealed with boiled lids. Hide the jars under a warm blanket, placing them bottom up, and leave until completely cooled down for about two days.
Now you know how to properly pick up gogoshara. It remains a matter of small, to get enough miracle peppers, to devote very little time for their pickling and enjoy an incredible taste until the next harvest.