Ingredients
3 kg red peppers
2 kg eggplant
# For the marinade:
200 ml vinegar
250 ml sunflower oil
3-4 peppercorns
2 tbsp salt
Method
Peppers and eggplants are baked and Peel. Then tear (pull) in length. Vinegar, salt and pepper put to boil and pour the marinade cool peppers and eggplants. The oil needs to boil and while it is boiling pour pickles. Poured into jars and sterilized for 10 minutes.
Containers:
Difficulty
Average
Tested
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Comments
I try to