Components:
5 kg of red meat peppers
150 g of sugar
100 g of salt
½ wine bar
½ Preservatives
Preparation:
Peel a squash, grate it and cut it into large pieces. Mix sugar, salt, wine bar and preservative. In a large plastic bowl, place a row of peppers, sprinkle with mixed ingredients and sprinkle with the essence. Arrange as long as there are peppers. Leave to stand for 24 hours, stirring occasionally. Arrange in a large jar and leave in a cool place until winter.