Sweet pepper and cinnamon and apples

4 kg sweet pepper

1 kg apples

For the marinade:

1 l water

1.5 cup 6% vinegar

4 tsp sugar

1 tablespoons salt

1 tsp ground cinnamon

Cut the peppers in half lengthwise, remove the stalk and seeds dipped in boiling water, blanch for 3 minutes, then cool.

Cut each apple into quarters, cored, blanch for 2 minutes and cool too.

For the marinade into the boiling water, add sugar, salt, vinegar and cinnamon.

Decomposed into sterilized jars layers of apples and pepper, pour boiling water twice, keeping 10 minutes, the third time the bell pepper and cinnamon and apples filled with marinade and rolls.