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There are many and various recipes for pickled hot peppers. I want to show you my version of such a recipe that I learned from my mother. It is characteristic of the recipe that no fat is used. Peppers are poured with oil or olive oil only before consumption. At the same time, made according to this recipe, the peppers can last a whole year without staying in the refrigerator and without sterilizing the jars.
Products:
1-2 kg of green, hot peppers
2 bunches of dill
2 bunches parsley
2 heads of garlic
1-2 carrots (optional)
500-700 ml of wine vinegar
100-200 g of sugar
100-200 g of salt
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