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

Selects ripe peppers. Washed and cleaned from the stems and seeds. Cut into halves and fry gently in the heated sunflower oil. Leave to cool completely. Arrange in jars and salting. Between the lines

Peppers are washed and cleaned of stems and seeds. Fry gently in the heated sunflower oil. Leave a layer to cool. Eggplant also washed and cleaned from the stems and cut into slices 1 cm thick. Add

Peppers are washed and wiped. Fry gently in sunflower oil. Leave to cool. Arrange in jars, among them put black pepper and bay leaf. Each line peppers add salt. Pour boiled with diluted 1: 1 with

First way: Washed and cleaned vegetable ranks in containers of rows. Pressed with weight and pour the marinade of water, vinegar and salt. Is decanted (drained and the juice is poured again) every day

Washed and cleaned vegetables (cabbages are cut in small pieces) ranks in containers. Vegetables are placed between bay leaf, black pepper, allspice and parsley. Pressed with a lattice (cross) and

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