Fried Bell Peppers for Winter

Cooking method

1. Step 1:

   

   First, prepare the peppers. Sort through them (you only want the prettiest, most even ones), wash them, and I also recommend trimming off part of the stem — it just takes up precious space in the jar. Prick each pepper with a toothpick, about ten holes per pepper.

2. Step 2:

   

   Heat a skillet over high heat and pour in sunflower oil. Add the peppers along with a sprig of rosemary. Fry the peppers for five minutes per side, covered, turning them so they don't scorch. They should brown nicely. Be careful — the skins often burst while frying, so there's a risk of burning your hands.

3. Step 3:

   

   Peel the garlic and cut it into medium dice.

4. Step 4:

   

   Wash the parsley and shake off the water. Pick out the tough stems. There's no need to chop the herbs.

5. Step 5:

   

   Wash the jars beforehand with baking soda and rinse them thoroughly. Boil the lids in water for five minutes. Pour the sugar and salt into the jar. Add the vinegar. Put in a few sprigs of parsley.

6. Step 6:

   

   Add the first layer of hot fried peppers. Scatter some garlic over the top. Then more herbs, peppers, garlic, and so on.

7. Step 7:

   

   Keep alternating the layers until you've used up all the ingredients. Don't fill the jar above the shoulders. Then pour boiling water over the peppers almost to the top and seal the jar with a lid.

8. Step 8:

   

   Using a potholder, grab the jar by the lid and gently swirl it back and forth so the sugar and salt dissolve.

9. Step 9:

   

   Turn the jar upside down onto its lid and wrap it up. Leave it overnight or until completely cool. Then store it away for winter in a dark, cool place.