Peppers are washed and cleaned from the stems and seeds. Cut into 4 lengthwise. Products marinade (without vinegar) Boil for 5 minutes. Finally add the vinegar. The peppers are placed in boiling water

Peppers are cleaned from the stems and seeds and wash. Marinade boil in a saucepan (do not be surprised by the small amount), stirring constantly until it boils, not Zagora honey and sugar. Run a few

First I will say that the type and quantity of vegetables is depending on your taste, you can safely skip the ones you do not like. peppers, cabbage and green tomatoes cut into large chunks and

Peppers are washed, cleaned of stems and seeds and baked. Peel and leave at least 2 hours to drain. Arrange in a deep pot (pot) and pour vinegar - to cover them. Now left to stand 4-6 hours. Draw and

Pickles wash nice and clean from the stalk, cut out as a small part of them. At the bottom of a 3-liter jar put 15 healthy cherry leaves, arrange them on the pickles. Top put celery or fennel. Salt

Cleaning remove garlic beard, crop Hold (sticks) to remain 1 finger to head, peel the top husk. So the cleaned garlic puts it in jars as optional can put green and wild plums, seasoning it with cold

Cauliflower is divided into florets. Carrots, and bell cut and celery leaves of seedlings. Lining in three-liter jar tightly by placing grains allspice and pepper. Prepare the marinade and pour. 4-5

In bidonche optional lining vegetables. Spices, celery, garlic, onions are finely chopped and mixed. Vegetables cut optional, as cucumbers, carrots and green tomatoes can be put purposes. A packet of

Opukvate your chushletata (CRISP hastily highly heated stove). In saucepan put equal parts vinegar and sunflower oil - in case I put in 500 ml, add the bay leaf, black pepper 20-25 grains and 10

Washed, cleaned and chopped vegetables and spices are sprinkled with sea salt and sugar and pour vinegar and water. Stir good and left for 24 hours. May be stirred once during this time. Then poured

Cut the tomatoes into slices , pour the salt and sugar and stay two hours to drain. It gets cooked marinade of vinegar and the oil. Once cool, pour the tomatoes chopped dill and mix everything well

All spices were mixed. Chushletata is opukvat gently and placed in cold brine. So stay 24 hours occasionally mix. Arrange in jars and sterilize 10 minutes.

Chushletata bake on a hot stove, but not burned completely, just enough to soften and digest of machine . Garlic and dill also be ground. Add salt and vinegar. Everything is kneaded well. The oil is

Cut vegetables sprinkled with sugar and salt. Stay 12 hours, drained compartments juice, mix it with the remaining vinegar, water and the oil, let it boil. Once cooled marinade, dissolve sodium

Tomatoes cut into thick slices, sprinkle with a bit of salt and sugar, mix nice and tilt to drain for about 1 hour (the juice is discharged). In a large saucepan put all products for the marinade and