Chushletata Wash and cutting a part of the stalk. Lightly roasted. Water, vinegar, salt and sugar are cooked. While still hot the mixture was soaked chushletata and aged for 5 minutes. Remove and

Wash peppers and cut the stems to the base. Other products (excluding olives) are put to boil. The peppers are placed in portions in the marinade as you change color. Once cool rank in a 3-liter jar

The peppers are ground into a machine for meat with dill and parsley. Stir good and filled in small jars. Cook for 5-10 minutes. In presenting mix with mayonnaise, the amount is to your taste. Can be

Chushletata fry in fat, carrots cut into rings. In 1.5 liter jar put consistently sugar, salt and 1/3 and 1/2 chushletata carrots. Then again, peppers, carrots and peppers and pour vinegar. Leave at

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

Peppers are opukvat (roasted) gently on the stove still warm and placed in jar, put them between garlic and celery pieces. Pour in marinade of other products (to cover them), the jar is closed and

At the bottom of the jar compote 800 ml is put dill, salt, sugar, pepper and sliced ​​onion. The jars are filled with chushletata, put vinegar and dilute with water to 2 cm below the rim of the jar

Water, the vinegar, the oil, salt and sugar are placed on to boil. Peppers lightly baked on BBQ or fire. Arrange in jars and pour the hot marina. Sterilized for 5 min and immediately cooled.

In a bowl, prepare mixture of grated carrot, chopped dill and garlic. At the bottom of a small jar of 350 ml was put honey, sugar and salt, arranged as alternate row peppers row of the mixture with

At the bottom of jars 800 g put black pepper, bay leaf, dill overblown, sugar and salt, aspirin and garlic. Chushletata punctured and their stems are cut and then lining up in the jar. Pour vinegar to

Peppers are roasted and peeled. Arrange in a bowl with a lid and pour the marinade of chopped garlic, parsley and dill, mixed with the oil and vinegar and season with salt and pepper. Put and store in

Chorbadzhiyski peppers riddled with needle 5-6 places and stacked tightly in jars compote. In each jar was placed in 1 tbsp of salt and sugar, and 50 ml vinegar. Make up to the brim with water and

Peppers are opukvat (roasted) gently on the stove. More Hot rank closely in jam jars, as in any put 1 tsp salt and 2 tsp sugar. Make up with vinegar to cover and close.