Pickled peppers, gorgeous appetizer,

I saw such a snack on the Sochi market for a long time. I bought it, tried it, really liked the taste. The merchant, in response to my compliment, happily gave a #recipe. Only I replaced table vinegar with apple cider vinegar, it’s tastier and healthier.
Small red peppers - 2 kg
Cabbage - 1 kg
Carrots - 100 g
Celery stalk - 50 g
Hot pepper (optional) - 1 piece
Garlic - 50 g
Salt - 30 g
Ground coriander - 2 g
Red pepper - 2 g
For the marinade:
Water - 1 l
Sugar - 100 g
Apple cider vinegar - 150 g
Salt - 50 g
Bay leaf
allspice
First, prepare the marinade. Add vinegar later, to the cooled liquid.
Peel small, fleshy, red pepper and rinse in running water.
Peel and grate the carrots with the garlic.
Next, chop the celery stalk into slices, and the cabbage into small strips.
Add salt to the vegetable filling, rub with your hands to make juice, and then add spices and mix.
Fill the peppers with the prepared cabbage filling and place in a saucepan in which we will marinate them.
Add vinegar to the cooled marinade, mix and pour into a saucepan with peppers.
Press down the peppers with a load, cover with a lid and leave in this form at room temperature for one day.
After a day, the pepper is ready for use. It needs to be put into the refrigerator, where it will be stored.
Every day the pepper is more and more saturated with marinade and only becomes tastier.

[@fee9382]

Вкусно! Благодарю за рецепт.

[@LenaYartseva]

Готовьте на здоровье 🤗❤️

[@soa2496]

Думаю , если на фон включить музыку , то будет интересней смотреть

[@soa2496]

А ещё можно снимать процесс приготовления , а потом озвучивать видео

[@fee9382]

Это есть у других. А здесь-общение со зрителем, как с другом и подружкой.