Canned sweet pepper

On one bank:

2-3 cloves of garlic

? bay leaf

pepper

greens horseradish

herbs and fennel seeds

To prepare to take fleshy ripe peppers, rinse thoroughly, cut off the stalk and seeds removed, rinse again and place the peppers in boiling water, boil for 2-3 minutes, immediately shift into cold water.

Remove the peppers from the cold water after a couple of minutes, vertically compacted into the banks, the bottom of which is paved with garlic, 1 sheet of horseradish and dill seeds, bay leaf.

Pour the marinade over the peppers, cover the jar.

Next sterilized canned peppers for 5-7 minutes and rolls.