Ironed pepper



5 kg of red meat peppers 

150 g of sugar 

100 g of salt 

½ wine bar 

½ Preservatives 


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.