Pickled green beans and peppers
4 kg of green beans
1 kg of green peppers (thin and long-shaped, mild or hot)
1 cup sugar
1 cup sunflower oil
100 g salt
750 ml of vinegar
1 liter of water
Fresh dill and garlic
Cut the green beans into pieces of equal length, trim both ends. Slightly grill the peppers (just to get dark spots here and there).
Combine sugar, salt, oil, vinegar and water in a deep saucepan. Bring to the boil and when the sugar melts, dip in a batch of green beans. Boil each batch for 20 minutes. Then do the same with the green peppers, but just for 5 minutes.
Fill up clean jars with green beans, grilled peppers, garlic slices and dill sprigs. Finally fill the jars to the brim with marinade. Seal and sterilize for 10 minutes (counted from the boiling point).
Reserve the pickled green beans in a dark, dry and warm cupboard. Wait 20 days before serving as an appetizer or salad.