Ingredients
5 kg red peppers
1.5 kg carrots
1 bunch parsley
2 heads of garlic
750 ml vinegar
sunflower oil
salt
Method
The peppers are baked and cleaned of seeds and skins. Stay one hour in vinegar, removed and cut. Carrots grated, add pepper, chopped parsley, crushed garlic, sunflower oil and salt to taste. The salad is packed into sterilized jars and 5 minutes.
Containers:
Difficulty
Easy
Tested
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