Peppers are roasted, peel and grind with the garlic cloves in meat machine. Add spices. Mix all and allowed to stand for 24 hours. Fill jars and sterilized for 3-5 minutes.

Well washed tomatoes cut around the handle, cut into pieces, grind clipper meat with carrots and bring to the neck. Add and clean the seed and ground raw peppers, herbs and blossoms branch dill. When

Peppers cleaned of seeds, wash, peel and baked. Add salt to taste and rank tightly in jars, as pressed to not remain air. Sealed with a cap and sterilized 20 minutes. Serve as: - salad seasoned with

Cabbage leaves are blanched briefly. Eggplants, cut into long strips, salted, we stayed about 1 hour and fry. Peppers also fry. Carrots and celery cut into strips. Take 2 peppers, eggplant strips 2, 1

Bells are cleared from the stalk. Carrots and garlic also cleared. Marinade put to boil and steamed bell. Lining up in jars, adding carrots and garlic. Pour the hot marinade, sealed jars and turn

Mix the tomatoes and pepper puree and blend them. Then boil the potatoes and carrots. After they are also blend them. Put cooked already tomatoes and pepper paste, the oil, sugar, salt, cumin, a

Vegetables are cut according to taste. Mix in a large pan, add the savory. Amount given fits in 5 jars of 3 l. In each jar was placed pepper, 400 ml vinegar 100 g of salt and 300 g of sugar. Tread

Eggplant cut, salted and drained. The pieces are rolled in flour and fry. Tomatoes are grinded and thicken with salt, sugar and pepper. Peppers cleaned of seeds, roast and peel. Peel the garlic and

Carrots are cleared and cut into cubes, pickles are also cut. All products pour marinade into a saucepan and put to boil. Add carrots. Boil 30 minutes in the marinade, add the peppers and simmer for

Tomatoes and peppers slightly opukvat the stove. Cut the tomatoes into quarters and carrots sliced ​​with chushletata put in a large pot. Add the peeled garlic and parsley. Marinade boil and pour her

Prepared cut vegetables with olives be confused with the marinade and stay there 24 hours. Fill the jars tightly and make the rest of the juice marinade. Put them in two aspirin a compote jar. *

Prepare equal amounts of cauliflower, red and green peppers. Cauliflower separated into florets and cut the peppers into thin strips (separate green, red separately). Arranged in rows of jars - layer

The peppers are baked, peel and cut into sizes optional. Cabbage cut into thin strips, carrots and peeled garlic cloves - circles. Adding the remaining products. The mixture is seasoned with salt and

The stem of the cabbage is cut, then the healthy leaves are steamed in salted water. Carrots and heads of celery peeled, washed and grated. Peppers cleaned of stems and seeds, washed and cut into

Wash the peppers and clean them from the stems and seeds. Cut them into slices or chunks. Thoroughly clean the carrots and cut into rings. Cauliflower clean from green leaves and shred into small