Pepper
Sweet peppers are frozen for the winter, stuffed, and used for making salads and side dishes. Juicy and sweet pulp goes harmoniously with vegetables and herbs, meat and fish. To grow a rich...
Peppers are native to Central and South America. It does not tolerate temperature changes well and requires a lot of light. After the invention of the seedling method, it became possible to grow it in the conditions of our country. Now this ...
Recipes without sterilization are tempting, but cause concern. Many housewives believe that preparations without sterilization will not last long. However, everything is possible if you follow simple rules. We have selected a dozen for you...
Ox's ear pepper is popular due to its high yield and large fruits. The taste of the vegetables is sweet and rich, and the flesh is thick and juicy. The variety is often found in markets and supermarkets: due to its high ...
Pepper is an important ingredient in many traditional dishes. This vegetable has a rich aroma that complements both fresh salads and hot vegetable stews. The fruits contain a large amount of useful substances, which...
Pickling peppers is no more difficult than preparing other vegetables. Moreover, you don’t even have to cut it, but cook it whole. Among the recipes for stuffed peppers, dry pickling, quick and cold pickling, there is an option...
Indoor pepper Black Prince is a valuable find for lovers of original ornamental plants. The miniature bushes bear fruits that are actively used in cooking as a spice. Grow vegetables on a windowsill or balcony...
The large Red Spade pepper is a favorite of gardeners across the country. The large fruits are universal in use and are suitable for preparing side dishes, salads and stuffed dishes. The flesh of the pepper is sweet and juicy,...
During the harvesting season, there is an increased demand among housewives for recipes that can be used to prepare dishes from crops grown directly in the garden. Today we'll talk about hot peppers. Let's look at how to preserve hot peppers...
