Pickled sweet peppers with apples, onions and ketchup

Pickled sweet peppers with apples and onions are a delicious preparation that is prepared without sterilization. An interesting spicy taste is provided by ketchup, and a bright interweaving of flavors is provided by bell pepper and apples. Crispy and juicy slices of peppers, apples and onions make a great snack and add summer colors to the winter menu.

Ingredients

• Bulgarian pepper - 670 g
• Apples - 670 g
• Onion - 280 g
• For marinade:
• Salt - 25 g
• Sugar - 50 g
• Table vinegar 9% - 50 ml
• Ketchup (I have spicy chili ketchup) - 40 g
• Water - 1 l
• Bay leaf - 1-2 pcs.

Directions

1. Required products.
2. You will also need 2 liters of boiling water - 1 liter each for marinade and pouring vegetables.
3. Wash vegetables well.
4. We wash the lids and jars with baking soda, and then rinse.
5. Pour water into the pan (to cover the bottom by about 7 cm) and put the lids there.
6. We install a grate on top.
7. Place the jars on the rack upside down. We bring the water to a boil and sterilize the jars and lids for 15 minutes (until large drops of water appear on the walls of the jars).
8. It turned out that there were not enough jars, so I sterilized 1 more jar and a lid. In total, I got 5 half-liter jars of blanks.
9. Sterilized jars are placed upside down on a clean, dry towel, let dry. We also put the lids on there.
10. Cut the peeled onion into half rings about 0.3 cm thick.
11. We spread the onion on the bottom of the jars, evenly distributing.
12. We remove the core with seeds and white partitions from the bell pepper. Slice the pepper lengthwise into strips. The approximate width of the slices is 2.5-3 cm.
13. We clean the apples from seeds (leave the skin), cut into slices 2-2.5 cm thick.
14. In each jar, place 2-3 pieces of pepper tightly on top of the onion.
15. Then evenly distribute a layer of apples on top of the pepper.
16. Alternating peppers and apples, fill the jars to the top. Bring about 2 liters of water to a boil in any way. Pour boiling water over the contents of the jars along the top edge. At this stage, 1 liter of liquid will go away.
17. We cover everything with sterilized lids, cover with a towel on top and leave for 5-7 minutes.
18. Then pour the water into a saucepan to prepare the marinade, leaving the vegetables in the jars.
19. And again fill the jars with pepper and apples with clean boiling water (1 l), cover with lids.
20. Cover with a towel and leave again for 5-7 minutes.
21. In the meantime, add bay leaf and salt to the water drained into the pan.
22. Also add sugar.
23. Add ketchup.
24. Stir until sugar dissolves.
25. We add vinegar.
26. Bring everything to a boil.
27. Pour out the now unnecessary water from the cans.
28. Pour boiling marinade into jars with a blank.
29. Screw tight.
30. We turn the jars with the workpiece upside down.
31. Wrap with a warm blanket or blanket and leave to cool completely (you can overnight).
32. Pickled sweet peppers with apples and onions, ready for the winter. We store the workpiece in a dark cool place.