Pepper, Chile (pungent, bitter), canned

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In dogonku season pieces! ))) This recipe without a photo I've uploaded in may 2008 and finally "came" hand to offer you step-by-step version with photos. Very tasty snack, very bright and colorful, very easy and quick to prepare. Stored at room temperature until next summer (not tried longer).

Ingredients for Pepper, Chile (pungent, bitter), canned

Step by step instruction of cooking Pepper, Chile (pungent, bitter), canned

Шаг 1

Pepper thoroughly wash and cut the tails. Seeds leave.

Шаг 2

And tightly stacked in sterile jars washed and dried the umbrella dill, a sheet of horseradish, peeled garlic cloves and the pepper.

Шаг 3

I have listed a number of marinade ingredients for up to 3 liter cans, but I mostly do smaller - 0,7 l-1 l cans.
So divide the products depending on the capacity of the banks.
So, boil water with salt and sugar,
when it boils (good), fill the jars, sterilised lids and leave for 15 minutes.