- Bulgarian peppers - 10 pieces (medium size)
- Cabbage - 1/2 Pieces (small head)
- Carrots - 1-2 pieces
- Onion - 1-2 pieces
- Garlic - 5-6 Zubchikov
- Parsley - 1 Piece (bundle)
- Peppercorns, mustard in seeds, bay leaf - - To taste
- Water - 1 Liter
- Sugar - 4 Art. spoons
- Salt - 1 st. spoon (with slide)
- Honey - 1-2 Art. spoons
- Vinegar 6% - 0.5 Cups
- Vinegar 9% - 0.3 Cups
Remove the peppers from the entrails, rinse them thoroughly and put the peppers in boiling water and cook for a while (minutes 3-4). Cooking stuffing. To do this, the onion is cut into thin half rings, carrots are rubbed on a Korean grater, chopped garlic and greens, and we chop cabbage with thin straws. All the vegetables are mixed well. Cooked peppers are filled with vegetables and compactly packed in sterilized jars. About 5 peppers are placed in one jar. It is not superfluous to add spices - peppercorns, bay leaf, mustard in seeds. Prepare the marinade. In order to prepare a liter of marinade you will need: 1 liter of water, 1 tbsp. spoon of salt, 4 tbsp. spoons of sugar, 2 tablespoons of honey, half a glass of 6% vinegar, and 0.3 cup of 9% vinegar. Marinade bring to a boil and pour the peppers. Then cover the jars with lids and sterilize the jars for 10 minutes, then roll up, turn over and cover with a warm blanket.
Servings: 7-9