Roasted peppers
Ingredients
10 kg peppers
300 g garlic
3 bunches of parsley
3 liters of vinegar
1 liter of sunflower oil
250 g salt
pepper
bay leaf
Method
Selects large, fleshy and healthy peppers are baked well. Peel while hot. Cleaned of stems and seeds and salting. Arrange in enameled pot, as between rows pour vinegar. So stay 8-10 hours. Then each pepper exuding much better than vinegar. Peppers rank in jars, as between the lines put garlic, parsley, pepper and bay leaf. Add salt lightly and scatter sunflower oil. Pressed by weight. Top should be covered with 3-4 cm sunflower oil. Keeping cold place.
Difficulty
Average
Tested
1user
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Krassimir

Thu, 10/21/2004 - 00:00

pickle is very delicious!

Great pickle. I wonder how many years no comments and no one does, but have lost.

Surely this is the best pickle, which I've done with red peppers. and no longer looking for other recipes. Bravo!

Sterilize you how much time can be saved?