Baked pickled pepper

First turn on the oven at 200C to warm up. Wash and dry the peppers, put them on the grill and bake in the oven for about 20 minutes. During this time, the skin on the peppers will swell slightly in places and scorch marks will appear, so our pepper is ready. We take it out and send it in a bag so that the peppers sweat, so it will be much easier to peel them off. We leave our peppers in a tightly closed bag for 15 minutes. We take out the peppers one by one and peel them from the skins and seeds. Prepared peppers are cut into strips or quarters, garlic is peeled and cut into thin plates, also, if desired, you can take a chili pepper.

In a suitable container (I took a jar), lay out the chopped bell pepper in layers, sprinkle it with salt, sugar, dried basil (you can take fresh), spread a few plates of garlic and chili pepper, pour olive oil on top and fill the entire container with layers, at the very end when the container is filled, pour a spoonful of vinegar, we close it and leave it to marinate for 4-6 hours. You can also do another way: season the chopped pepper with spices, vinegar, crushed garlic and chili pepper, pour a little oil, mix everything, add a little oil, tighten the container with cling film and leave to marinate. But this is how to cook if you plan to eat everything at once. Store in the refrigerator, I have a jar stored quietly for about a week. Bon appetit!