Stuffed Pickled Peppers

Ingredients

• •1.5 kg bell peppers
• •4-5 red peppers (for paste)
• •1 garlic clove
• •1 bunch parsley
• •11-12 celery stalks
• •1 small cabbage
• •2 cups vinegar
• •Salt

Preparation

1. 1

   Wash the peppers and remove the stems and seeds. Finely chop the cabbage, red peppers, garlic, parsley and celery and mix; stuff tightly into the peppers and place in a jar. Make a brine with 4.5 cups water and 1 tbsp salt. Mix in the vinegar and pour into the jar. Place a suitable weight on top and cover with the lid. Store in a cool place so it doesn't spoil and stays crisp.