More than ten years, our family enjoys this recipe harvesting peppers for the winter. Pepper is also VERY tasty, with a hint of apples... But even tastier apples!! Take your time try, I'm sure you'll like it!
First, sterilize jars, lids, wash the peppers and apples.
Apples better to take sour (preferably Antonovka), always green, not quite ripe.
And the apples into large chunks, quartered.
Prepare the marinade: in boiling water add sugar and vinegar. Start portion and blanch in boiling marinade pepper 1-2 min. (if you overdo it - you will get soft) and spread it on the banks to half the volume of the cans.
Then blanchere apples. Here the main thing - not to overdo, otherwise the apples are cooked and become soft. Better to throw the small portions and blanch for 1-2 minutes, put in jars for pepper.
Pour the marinade, seal them tightly and leave to cool.