Ardei iuti in otet cu miere. Ardei, gogosari si ardei iuti. Beneficii pentru sanatate si imunitate

We invite you to discover a series of #recipes with #peppers. We highly recommend that when you are preparing to put #preserves for the winter, you also try the recipe for hot peppers in honey vinegar. Peppers, gogosari and hot peppers. Benefits for health and immunity. We invite you to subscribe to our YouTube channel: https://bit.ly/SubscribeACCMediaChannel ACC Media Channel Site: https://accmediachannel.ro Facebook:   / accmediachannel   Instagram:   / accmediachannel   Cecilia Caragea Site: https://ceciliacaragea.ro YouTube:    / ceciliacaragea   Facebook:   / ceciliacaragea   Instagram:   / ceciliacaragea   Arena Sanatatii is a video section of the ACC Media Channel media channel. ACC Media Channel is a project developed by the ARENA Communications agency. For business inquiries: [email protected] #peppers #honeypeppers #pickledpeppers #preserves #canned #remedies #naturalremedies #naturalremedies #cold #flu #sinusitis #antiflu #medicinalplants #phytotherapy #immunityboosting #immunity #cures #health #naturalhealth #treatment #naturaltreatments #honey #beekeeping #apitherapy #digestion #digestive #recipes #stuffedpeppers #cooking #bakedpeppers #pickledpeppers TRANSCRIPT: For those who are just starting to cook, we want to give you two recipes. One is very well-known: stuffed peppers. And the other may not be so well-known, but it is very healthy: pickled hot peppers in vinegar and honey. Let's get back to the stuffed pepper recipe. Here's what you need for this recipe. Stuffed peppers Choose the peppers, so that they are as beautiful as possible, so that they are not bruised. You can choose only green ones or you can choose both green and red ones. Ingredients: 1 kilogram of minced meat, 14-15 medium-sized bell peppers, 2 large onions, 5 tablespoons of oil, salt, pepper, sweet paprika, 200 grams of rice, a small bunch of parsley, a bunch of dill, 4 fresh tomatoes, 500 ml of broth, enough water to cover the peppers. Optionally, you can add a few bay leaves for flavor or other favorite spices. Preparation: Wash the peppers, remove the stems with a knife, clean them of seeds. Chop the onion and sauté in oil; remove from the heat and leave to cool. Place the minced meat in a large pot and add the cooked onion, spices, rice, very finely chopped parsley and dill, paprika and peeled and finely chopped tomatoes. Mix well and add the broth, mixing again. Fill the peppers, but leave a little space for the rice, which will increase in volume when boiling. Cover each pepper with its lid, place them in the pot, one next to the other. The empty spaces between the peppers can be filled with tomato slices. If you wish, you can add thin slices of smoked ham between the peppers, for flavor. Pour in enough water to cover the peppers, cover the pot with a lid and let it cook, first over medium heat (until they start to boil), then over low heat, for about an hour. I had promised you a recipe before – of hot peppers in vinegar and honey. It's a very good recipe that can help you add flavor to your dishes, the different soups you make, but it's also very good for immunity. Hot peppers in vinegar and honey Ingredients for 3 jars: approx. 1/2 kg of hot peppers, 200 ml of vinegar, 200 ml of water, 5 teaspoons of coarse salt, for pickling, 5 tablespoons of honey. Preparation: Wash the peppers in several waters, then cut into slices about one centimeter thick. You can skip this step and leave them whole if you want and put the peppers whole. Optionally, put the pepper slices in a sieve with large holes and wash them under running water to get rid of the seeds. It's not mandatory, but I usually do it. Don't worry, the peppers will stay just as hot. Fill the jars with pepper slices (or whole peppers placed vertically) as tightly as possible. Mix 200 ml of cold water and 200 ml of vinegar in a large kettle. Add the salt and honey and put the kettle on the fire. The liquid should not boil, but just be hot and the salt and honey should dissolve. Place the jars with peppers on a metal stand to make sure they don't crack in contact with the hot liquid. I used a stainless steel tray. Pour the mixture of water and vinegar sweetened with honey into each jar. Tighten the lids very tightly. Store the jars in a dark, cool place for 2 weeks, then they are ready to eat and will keep perfectly until summer and even longer. FULL TRANSCRIPT - HERE: https://accmediachannel.ro/emisiuni/a...