Marinated pepper

6 kg peppers

60 g sugar

60 g salt

450 g vinegar 9% flavored or fruit

1,5 g cinnamon

1 g carnation

1 g allspice

0,8 g black pepper bitter

2 g Bay leaf

1,5 l water

10 cans with a capacity of 0.5 l of Selected fresh fruits with thick fleshy walls scarlet color oblong or gogoshary - thick red pepper salad, having the form of a ribbed tomatoes. Pepper wash, allow the water to drain, remove the stem and seeds. Pepper blanched in hot water steam or in boiling water for 2 minutes and Then firmly placed in banks, at the bottom of which is pre-put spices.

The marinade is prepared as follows. To the water add salt and sugar, boil the mixture for 10-15 minutes, filtered through 4 layers of cheesecloth, bring to a boil and add acetic acid. Hot marinade (temperature not lower than 95 �C) pour the pepper with spices.

Banks served boiled lids and set in a pot of water, heated to 60-70 �C for pasteurization or sterilization. Time pasteurization at 90 �C for cans with a capacity of 0.5 l 10 min, 1 l - 15 min, 3 l - 25 minutes to make sure that the water temperature does not exceed 90 �C. After processing the jars hermetically sealed, turned upside down and cool.