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🫑 Stuffed Sweet Peppers with Cabbage and Carrots 🌿🫙 37 min 
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Traditional Wild Cherry Plum Preservation 🍒🫙 | No Fridge Needed... 30 min 🫑 Stuffed Sweet Peppers with Cabbage and Carrots **Ingredients (for 2 kg of sweet peppers):** 🫑 Sweet peppers (mixed colors) — 2 kg 🥬 Cabbage — 1 head 🥕 Carrots (red and yellow, if available) — 2–3 pcs 🧄 Garlic — 1 bulb 🌶 Hot chili pepper — 1 pc 🌿 Fresh herbs (parsley, cilantro, or dill) For the marinade: 💧 Water — 1 liter 🍃 Bay leaves — 4–5 pcs 🧂 Salt — 45–50 g 🍬 Sugar — 200 g 🌻 Vegetable oil — 90 g 🍋 Vinegar 9% — 100 g --- 🥦 Instructions 1. **Prepare the peppers.** Cut off the tops and remove the stems and seeds. Blanch the cleaned peppers in boiling *unsalted* water for exactly **1 minute** — just enough to keep them crisp. Drain upside down on a plate to remove excess water. 2. **Make the filling.** Wash all the vegetables and herbs thoroughly. Shred or grate the cabbage and carrots, and finely chop the herbs. Add crushed garlic and the chopped hot pepper. Mix everything well. 3. **Stuff the peppers.** Fill each pepper tightly with the cabbage mixture. Place some fresh dill (or your preferred herbs) and a few garlic slices into sterilized jars, then pack the stuffed peppers inside. 4. **Prepare the marinade.** In a pot, combine water, sugar, salt, vegetable oil, vinegar, bay leaves, and spices. Stir well and bring to a boil. 5. **Fill and sterilize.** Pour the hot marinade over the peppers in the jars, covering them completely. Close the jars loosely with lids and place them in a large pot of hot water. Sterilize for **18–20 minutes** after the water starts boiling. 6. **Seal and store.** Tighten the lids securely, wrap the jars in a blanket, and let them cool slowly for a few days. Then move them to a cool, dark place for storage.
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