At the bottom of the jar compote 800 ml is put dill, salt, sugar, pepper and sliced ​​onion. The jars are filled with chushletata, put vinegar and dilute with water to 2 cm below the rim of the jar

Peppers are washed, cleaned of seeds and cut into strips with a length of 3-4 cm. Peel tomatoes and cut into cubes. To easily peel tomatoes blanched in boiling water for 30-40 seconds and immediately

Tomatoes are washed and blanched in boiling water for 30-40 seconds and immediately immersed in cold water. Chilled tomatoes are peeled, cut into cubes, add salt to taste and filled into jars

The beans are washed, cleaned and blanched for 2-3 minutes in boiling salted water. Immediately remove with a slotted spoon and cool in cold water. After cooling was cut into pieces with a length of 2

Peas cleared shelled, washed well and fill the jars, with a pinch of salt and warm water of 1.5-2 cm below the rim. The jars are closed. In the pressure cooker pour 2 cups water, the bottom placed

Of the products (no sunflower oil and pepper) make marinade, which is put to boil. Peppers cleaned of seeds and wash. The oil is used to shine, so pour a little to get to the end of the burn. Peppers

Beets are washed, boiled and peeled. Cut into thin, long strips. Water, which is boiled seasoned with vinegar, salt and grated horseradish. Vegetables are ranked in jars and pour the marinade

The beans are washed, cut the tips and be cleared strips (if any). Are blanched in boiling salted water - 1 tbsp salt 1 liter of water for 5-6 minutes. Once the beans are soft, cool well in cold water

Onions cut into crescents and fry in the oil. Add minced meat tomatoes and boil to thicken. Add chopped peppers, salt and sugar and simmer for 10 minutes. Put it in jars and sterilize 25 minutes.

Water, the vinegar, the oil, salt and sugar are placed on to boil. Peppers lightly baked on BBQ or fire. Arrange in jars and pour the hot marina. Sterilized for 5 min and immediately cooled.

Milled tomatoes simmered in low heat until consistency slightly thicker than nectar. Add spices and so simmer 10-15 minutes. Add sugar and boil for another 10 minutes under continuous stirring. Still

Tomatoes are grated and put to boil together with other vegetables also cut. Boil until left 1/2 of the original volume. Add spices, vinegar, salt and sugar. So boil to evaporate vinegar. The mixture

Salt eggplants roasted and peeled. Allow to BBQ to drain for 1 hour. Fill in dry jars, add salt and sealed with dry caps. Sterilized 30 minutes. Suitable for making kyopolou or salad with mayonnaise.

Eggplants cut into rounds 1 cm thick, add salt to (50 g salt per 1 kg eggplants) and placed in a container to drain the bitter liquid. After half an hour, washed and left to drain. Each piece is

On spring are selected young vine leaves before it is sprayed vineyard. Wash well and arranged in 10 sheets of 4 piles. Wound on tight rolls and arrange makes compote in a jar. Put salt and dill. Pour