Ingredients 2 kg of bell pepper 1 cup (volume 250 ml) of peeled garlic cloves 5 pods of hot peppers 100 ml of vinegar 9% 8 tbsp. sugar 2 tbsp. salt

During the preparation of raw adjika, all jars should be sterilized at the same time and the lids should be boiled separately for conservation for 10 minutes. Wash bell pepper, remove stems and seeds. Pass it through a meat grinder along with garlic cloves and hot pepper (it is not necessary to clean it from seeds). Add salt, sugar, vinegar to adjika from pepper and mix thoroughly. The bell pepper appetizer can be laid out in clean jars, tightly closed with boiled lids and stored in the refrigerator for up to 2 weeks. If you want to prepare this appetizer for the winter, you need to sterilize it along with the jars. To do this, put the jars on the bottom of a large saucepan, covering it with a towel. Pour water at room temperature into the pan over the shoulders of the cans (and cover the necks with lids) and put on fire. After boiling water in a saucepan, sterilize the jars for about 10 minutes for a volume of 0.5 liters, 15 minutes for 1-2 liters and 20-25 minutes for 3 liters. Remove the jars one at a time from the pan and roll up the lids. Turn the containers upside down and leave to cool completely under the covers. After that, remove the blanks for storage in a cool and dark room.