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Spices: black peppercorns, bay leaves, garlic cloves
Wash, peel, and slice the peppers.
Bring the marinade (excluding the spices) to a boil. Add the peppers, bring the marinade back to a boil, and cook the peppers for 7-10 minutes.
In a sterilized warm jar, place 1 garlic clove, a bay leaf, and 3-5 peppercorns, then pack in the peppers, pour in the marinade, and seal the jar.
2 kg of bell peppers
200 g of sugar
100 ml of oil
200 ml of 9% vinegar
1 tablespoon of salt
250-350 ml of water
