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pepper for the winter…

We are getting closer to colder days, it’s time to prepare winter shelves!The season is preparing the winter shelf, and the ajvar is leading in preparation for the cold days ahead of us.Ingredients:- 20 kg of red peppers- 1 liter of oil- 200 ml of vinegar- 1/2 preservative bag- They are, pepper- 2-3 eggplantsPreparation:

Pepper bake and so baked to lay them in a deeper vessel (while boiling) which must necessarily be coated to soak the skin and separate it from the pepper. Peel, purify from seeds and peppers. Do the same with the parlance. Oil well in a wide sherry, and then add ground peppers and eggplant. Fry long with stirring. Mix first until the ajvarius rinses and then continuously. Add vinegar and preservative to the end of cooking. The ajvar is finished when a clear trace of the cooking barrier that sticks to the bottom of the shaft, or when it is very thick, begins to remain. Finished aviary to taste and taste while hot pour into jars. Leave the ajvar overnight in the oven at 60-80 degrees C to bake. Close the jars first with the cellophane, then with the lid and leave in a cool place.

  • Question of

    Do you eat pepper?

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  • Question of

    Do you bake pepper?

    • Yes
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Written by Branka Drobnjak

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