Description
With plain peppers out of the jar striking richness of the toppings and colorful variety. Get a wild cut across the circles and such a beauty! A decent dish for the holiday table! On the website there are similar recipes, but do not jump to conclusions, my different.
Ingredients
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Red sweet pepper
15 piece
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Eggplant
10 piece
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Carrots
3 piece
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Pasternak
2 piece
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Garlic
2 piece
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Water
2 l
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Sugar
200 g
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Salt
2 Tbsp
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Vinegar
300 ml
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Carnation
20 piece
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Allspice
20 piece
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Black pepper
1 tsp
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Bay leaf
3 piece
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Sunflower oil
0.5 cup
Cooking
Wash peppers, cut off the stalk and remove seeds. Boil the marinade with the sugar, salt, spices and half the vinegar.
In the boiling marinade to omit parts of pepper, boil 2 minutes over low heat.
Peeled carrots and parsnips cut into thin strips. Fry in sunflower oil until soft.
Eggplant cut along the thickness of 0.5 cm. Leaving 2-3 pieces, which are cut into washers, with a thickness of 1 cm Fry the eggplant until soft in oil, on high heat.
Each fried slice of eggplant grease with the garlic, skipped through chesnokodavilku, transversely laid strips of carrot and parsnip and turn rolls. Stuffed with peppers rolls, tightly stacking them in several pieces.
Stuffed peppers in the jar, the gaps, if they remain filled circles of roasted eggplant. Again boil the remaining marinade, adding in the end of the second half of vinegar and pour into jars.
To cover banks sterilized lids and put on sterilization, 700 g - 15 min, liter - 20 minutes. Then roll up and put on cooling, covered with a blanket.
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