1 kg green bell peppers
1 small white cabbage
2 sweet red peppers
1 bulb garlic
1 bunch parsley
10-12 springs of green celery
2 cups vinegars
1 full tablespoon salt
4 and 1/2 cup water

– Remove the stalks and seeds from the peppers.
– Finely chop the cabbage, red peppers, garlic, parsley and celery stalks. Mix them well.
– Stuff the peppers with this mixture and arrange in a pickle jar.
– Pour over water mixed with salt and vinegar.
– Let stand for about 3 weeks.


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