Cabbage-Stuffed Peppers for Winter

1. 1 Bell peppers≈ $6.00 每千克 450 克
2. 2 White cabbage包装 1.2 千克 约等于 $2.40 150 克
3. 3 Carrots≈ $1.50 每千克 40 克
4. 4 Garlic≈ $10.00 每千克 5 克
5. 5 Dill包装 50 克 约等于 $1.80 5 克
6. 6 Sunflower oil包装 900 毫升 约等于 $3.50 30 毫升
7. 7 Sugar包装 1 千克 约等于 $1.60 30 克
8. 8 Salt 15 克
9. 9 Vinegar 9%包装 500 毫升 约等于 $1.30 60 毫升
10. 10 Black peppercorns 2 克
11. 11 Bay leaves 按口味

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

1. Cut the stems off small firm peppers and remove the seeds, keeping the peppers whole. Blanch in boiling water for 3 minutes and place on a towel.

2. Finely shred the cabbage, grate the carrot³, and chop the garlic⁴ and dill⁵. Mix with 5 g salt, knead, and add the oil.

3. Sterilize a 1 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

4. Stuff the peppers tightly with the mixture. Put the bay leaf and peppercorns in the bottom of the jar, then pack the stuffed peppers upright.

5. Bring the water (about 400 ml) to a boil with the remaining salt and sugar⁷, remove from the heat, and stir in the vinegar⁹.

6. Pour the hot marinade over the peppers to the rim, cover with the lid, and sterilize in a pot of hot water for 20 minutes from the moment it comes to a boil.

7. Seal, turn upside down, and wrap until cool. Store in a cool dark place for up to 12 months, and refrigerate an opened jar for up to 14 days.