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For 4 kg of red pepper 250 ml of water 150 ml of table vinegar 250 ml of sunflower oil 3-4 tbsp of vinegar essence 3-4 tbsp of salt /without a large slide/ 3-4 bay leaves black peppercorns 1-2 bunches of parsley (I have 1.5) celery (to taste. I have 1 bunch) 3-4 tbsp of sugar 2-3 heads of garlic Cook the peppers in the marinade for at least 1.5-2 minutes. You can’t overcook them, and you can’t undercook them (it’s better to overcook them than to undercook them). If they remain raw, they won’t soak up the flavors of the marinade and will turn out bland and tasteless. For this recipe, I take peppers that are not too heavy and not too fleshy. For example, after cooking bell peppers, the film separates from the pulp, and the pulp becomes unpleasantly soft, no matter how hard you try to avoid it. Good luck to you)