Preserved sweet pepper with spicy seasoning


  • 2.5 kg of sweet peppers
  • 6 red sweet peppers
  • 3 chilli peppers
  • 2 cloves of garlic
  • 200 g of vinegar
  • sunflower oil
  • salt – to taste
  • coriander/parsley – to taste


Rinse sweet peppers and deep fry them on sunflower oil until they get a brown color.

Peel and grate chilli peppers and red sweet peppers. Peel and squeeze cloves of garlic. Stir the mass and pour it with vinegar. Salt the ingredients and mix them. Dip fry the peppers and transfer them to glass jars. Combine the prepared peppers, add finely cut coriander and parsley between the layers. Cork the jars up.

Enjoy your meal!