INGREDIENTS:
35-40 Sweet Hungarian peppers, meaty
1 lb. carrots, sliced
parsley, cut thin
garlic, minced
1/3 cup sugar
salt
apple vinegar
¼ table spoon dry preservative
Wash peppers and remove seeds
INSTRUCTIONS:
1. Combine sugar, salt and preservative
2. Add 1/8 teaspoon of salt inside
3. Place peppers in hot oven for warming
4. Place in a wide dish and cover
5. In sterilized jars, line-up 2 rows of peppers
6. Sprinkle a little mixture of sugar, salt and preservative over peppers
7. Add carrots, parsley, garlic and vinegar
8. Apply the same step to the jar top
9. Close jars temporarily to allow peppers to settle
10. When settled, add more peppers until pepper fluid penetrates through
11. If needed, boil brine with salt, sugar and vinegar
12. When brine cools, add to peppers
13. Cross the jar-tops with twigs
14. Seal jars with doubled cellophane, soaked in alcohol
15. Store in cool place until use
35-40 Sweet Hungarian peppers, meaty
1 lb. carrots, sliced
parsley, cut thin
garlic, minced
1/3 cup sugar
salt
apple vinegar
¼ table spoon dry preservative
Wash peppers and remove seeds
INSTRUCTIONS:
1. Combine sugar, salt and preservative
2. Add 1/8 teaspoon of salt inside
3. Place peppers in hot oven for warming
4. Place in a wide dish and cover
5. In sterilized jars, line-up 2 rows of peppers
6. Sprinkle a little mixture of sugar, salt and preservative over peppers
7. Add carrots, parsley, garlic and vinegar
8. Apply the same step to the jar top
9. Close jars temporarily to allow peppers to settle
10. When settled, add more peppers until pepper fluid penetrates through
11. If needed, boil brine with salt, sugar and vinegar
12. When brine cools, add to peppers
13. Cross the jar-tops with twigs
14. Seal jars with doubled cellophane, soaked in alcohol
15. Store in cool place until use
© Besa Kosova / www.facebook.com/albanianrecipes
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