Many people are familiar with this unusual variety of pepper . It is found quite often, but not everyone knows about its features. Unusual red, yellow, and green fruits resembling a small pumpkin have an original, slightly bitter taste. But still this is one of the varieties of sweet pepper. Dishes from the fruits of this plant are also special. Pepper Ratunda allows housewives to create new culinary creations.
Description
This variety of pepper has round, slightly flattened fruits. Their flesh is very fleshy and tender. Ratunda pepper sweet, with a touch of honey. However, if compared with ordinary varieties, then it is more acute. This is a special aftertaste that cannot be called very burning.
Compare this vegetable with paprika. Ratunda pepper is a good addition to various sauces, meat and vegetable dishes. From it you can cook a wide variety of culinary masterpieces. In addition, it is very useful for the body and has a beneficial effect on the circulatory system.
Pickled Ratunda
Pepper fruits are great for pickling. In winter, they can be used in the preparation of other dishes, for stuffing, or just as a tasty snack. The pepper of the round pickled in the sauce is very tender and aromatic. For cooking, take 5 kilograms of pepper, 200 grams of good honey, one liter of wine vinegar, 100 grams of sugar, bay leaf, black and allspice and 70 grams of salt. We take ripened and undamaged fruits, clean them from seeds and stalks and rinse in cold water.
Pepper pods should remain intact. Then we put a pot of water on the fire, and when the liquid boils, put pepper in it for one minute. Then take out the fruits and place in cold water. Prepare containers for salting in advance. Pepper of the round, the conservation of which is a simple process, it is better to pickle in liter jars. We put scalded fruits in jars and pour hot marinade. To prepare it, add all the remaining ingredients (honey, salt, sugar and spices) to one liter of water. Close the container and store in a cool place.
Adjika
To cook this dish, you should take more sharp varieties of pepper. For cooking, you need to take a kilogram of peeled round seed pepper, a kilogram of tomatoes, 4-5 pods of hot pepper, a large spoon of salt, a glass of peeled garlic cloves, a large spoon of sugar, a glass of vegetable oil and four large tablespoons of vinegar.
Using a meat grinder, grind the garlic in a separate bowl and set aside. After that, we also do with pepper and tomatoes. Add salt, sugar and vegetable oil to them. We put the container with the workpiece on fire. 15 minutes after boiling the contents, add chopped garlic and vinegar. Boil adjika for another 5 minutes, pour it into prepared jars. If you do not know how to close the pepper of the round, then this is the best option. Simple and fast.
Ratunda pepper in tomato
This gravy is very similar to lecho, only its taste is more saturated, with a light speck. For cooking, take 10 good fruits of round pepper, 4 medium-sized carrots, two heads of onions, half a liter of tomato juice and salt and sugar to taste. Pepper clear of seeds and stalk. You can remove the peel, pre-dousing the fruits with boiling water. We also clean and prepare the remaining vegetables.
Then we cut the pepper into strips, the onion into half rings, and three carrots with a grater. Lightly fry all vegetables in separate containers. Pour tomato juice into the pan and spread the fried vegetables into it. We add salt and sugar to taste, tasting the gravy. Cook pepper for about 15 minutes, and then put it in prepared jars. Capacities are closed only after sterilization. The round pepper in tomato is very tender and delicious.
Stuffed round
This dish came to us from Moldavian cuisine. Ratunda pepper in oil with vinegar and spices is a great appetizer for any occasion. For cooking, you need to take a kilogram of pepper, 200 grams of onions, a kilogram of apples, 100 grams of vegetable oil, 40 grams of sugar, one and a half teaspoons of salt, 50 milliliters of vinegar (9%), 30 milliliters of water, 4-5 peeled garlic cloves, a few peas allspice, fresh parsley, bay leaf and a little lemon juice. First, we clear the pepper from the seeds and stalk, leaving the pods intact. Three apples with a grater and sprinkle with lemon juice so that they do not blacken. Cut the onion into small cubes.
We mix these two products and start the pepper with this mass. Gently spread it in a pan, stuffing up. We put the garlic and parsley in the free space between the peppers. Separately prepare the marinade. Mix water with oil, vinegar, salt and sugar. Add spices to the marinade and fill them with the stuffed pepper. We put the pan on the fire, which after boiling is reduced. We simmer the dish for about 30-40 minutes, covering the pan with a lid. In the process of cooking pepper will let the juice, and there will be more liquid. This dish can be served immediately after cooking. But you can also prepare roundt pepper for the winter. The recipes for its preparation are not complicated, and the blanks will be of help in the cold. We spread the stuffed peppers in jars and pour the marinade. We close the containers with lids and put them in a cool place.
Pork ribs with round
The combination of pork and sweet aromatic round pepper allows you to cook a fantastic dish. Take a kilogram of pork ribs, three peeled cloves of garlic, three good peppers, a spoonful of vegetable oil, a small spoonful of mustard seeds, 2-3 leaves of bay leaves, a glass of boiling water, salt and pepper. We wash the pork ribs , dry, divide into portions and rub with spices. We chop the garlic, and cut the pepper into small strips. We spread the meat in a suitable container and add mustard seeds, vegetable oil and garlic to it. We also put chopped pepper and mix everything so that all the ingredients are evenly distributed.
We lay the workpiece in a suitable deep baking dish and add the bay leaf, which must be broken into pieces. Pour a glass of boiling water, cover the dish with foil, in which we make holes, and put it in the oven. Bake at 200 degrees for an hour. Remove the foil 10 minutes before cooking, allowing the dish to brown. If you want the ribs to be more fried, add half a glass of water.
Eggplant Round
How else is a vegetable such as ratunda pepper cooked for the winter? Recipes tested by the hostesses are all good. Among them, one can note the conservation of round pepper with eggplant. As you know, these two vegetables combine perfectly, and the result is a tasty, aromatic dish. For cooking, you need to take three kilograms of pepper and eggplant. Peel and cut the vegetables into large pieces. Separately, you need to cook the marinade. To do this, mix 250 grams of sugar, half a liter of vegetable oil, 400 grams of vinegar and a half liter of water. We put this mixture on fire, put a bay leaf and salt to taste.
When the marinade boils, put the vegetables in it and cook them until almost ready. The main thing is that eggplant and pepper are not digested. Then we spread the vegetables in jars, adding to each one clove of crushed garlic. Eggplant and pepper lightly rammed. Then we roll the cans with lids and send them to a cool place after cooling.
Marinated fried peppers
This recipe is suitable for all varieties of pepper, but if you use a round, the taste is more saturated. This appetizer will decorate even the festive table. Pepper previously cleaned of seeds, washed and cut into four parts. Then fry each part from two sides in vegetable oil. Put the pepper in a separate cup and make dressing. We cut the garlic into strips, three carrots with a grater to prepare dishes in Korean, and chop the parsley with a knife. Mix all the ingredients. We put the pepper in prepared jars, alternating layers with dressing from vegetables, to the very top. Then prepare the marinade. Pour a liter of water into the pan and add a large spoonful of salt and two large tablespoons of sugar. When the marinade boils, fill them with cans of pepper and vegetables. We sterilize the workpiece for about 7-10 minutes and close the containers with lids. Keep in a cool place.
Conclusion
The pepper of the round, the preservation of which is quite simple, gives any dish an unusual taste. Although he is a relative of ordinary sweet pepper, his flesh has unusual notes, which are appreciated by the chefs. It is great for harvesting for the winter and goes well with other vegetables and meat. Give your dishes new colors and taste!