chili pepper pickled for winter

There are several recipes for harvesting chili peppers for the winter. I chose this method of cooking for myself, because it is incredibly simple and does not take much time to prepare.
All ingredients are given based on a three-liter jar.
Pepper should be thoroughly rinsed and cut off the tails.
We put our chili pepper, dill, horseradish leaf, garlic in dry clean jars.
Separately, we prepare a marinade from a mixture of salt and sugar in water.
When the marinade boils, fill the jars with it, cover with lids and leave for fifteen minutes.
Then drain the water from the jar back into the pan and boil for five minutes. Then add the vinegar essence and pour the resulting mixture into our jar.
Ready-made jars should be immediately rolled up on the lids.
Store the resulting chili peppers in a cool place for the winter.
If the option of making a three-liter jar does not suit you, then you can divide the necessary ingredients into parts according to the volume and number of your jars.