Peppers filling

Ingredients
10 kg peppers (dolma)
700 g salt
10 liters of water
3 bunches of parsley
Peppers filling
Photo added on
Photo author
korneliq
Method
Peppers are spread in a thin layer in a cool place for 8-10 days. Rotting removed. The remaining peppers were washed, cleaned from the stems and seeds are blanched in boiling water for 1-2 minutes. Remove and immediately placed in cold water to cool quickly. Cool peppers are put together. Pressed with lattice (cross) and stone and pour brine. After the second day rehash (drain the juice and pour again) every day for 2 weeks.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002