Salty Peppers in Armenian

2 kg green pepper

1 Art. l. vinegar

umbrellas dill

garlic

sweet pepper

bay leaves

salt

Wash the peppers, make incisions on the tops crosswise, pour boiling water, leave for 15 minutes.

Brine for peppers should be cold, very salty as cool saline solution for storage of brine cheeses. To verify that the break in the brine egg, if it will float on the surface of a coin - the brine prepared correctly.

Then canning is done as follows: in brine placed peppers, garlic cloves, fennel, sweet peas and bay leaf, vinegar, put the goods, peppers must be completely covered with brine.

Salty Peppers in Armenian will be ready in 4-5 days.

Recipe: Squirrel ***