Ingredients
2 kg chilies
3 bunches of parsley
1 bunch dill
5 cloves garlic
750 ml vinegar
500 ml sunflower oil
250 g sugar
150 g salt
Method
Chushletata washed and cleaned by handles and prick with a fork (not to fly when frying) and lightly fry. Without peel, along with seeds are ground together with the garlic, parsley and dill. Add other products and all that good stir and filled into jars. Not sterilized.
Containers:
Difficulty
Easy
Tested
0 users
Comments
Some prefer chushletata be baked.
How many times can not last so as not sterilized?
So last until spring. For later than March-April did not remain as it eats everything.
I forgot to mention that in the original recipe chushletata bake, but easier I fry them.
I do with it, but with raw chushtleta as pribavyamaspirin case. It is very durable and delicious. Chushletata slagamsurovi them.