This recipe is passed on to a third generation of women and promises an irresistible flavor of an avar enough to fit into ten jars.
15 kg of red peppers
1 cup of sugar
4 tablespoons of apple vinegar
1 garlic head
1 bunch of parsley
1 liter of oil
half a cup of salt (maybe less, later it is a taste)
First, the bells are baked, peeled, and left at night to drain the water they need for roasting peppers. The next morning, the peppers are cut or pasted in a blender, and the water they left the previous night is collected. In 3 and a half cups of this water add vinegar, sugar, butter (800 ml the rest should be added later), salt, parsley and onions chopped and let boil. Add the pickled peppers to the boiled mixture and fry for 30-45 minutes. Pour it still hot in jars and leave in a heated oven for several hours to vacuum.