Bulgarian pepper for winter with sugar

Peel the Bulgarian pepper and cut it into 4 parts, and then in half again, pass the hot pepper through a meat grinder, dill, parsley finely chopped, put it all in a large enameled pan or basin, pour oil, salt, add essence, sugar - mix and put on gas (if pepper is good at releasing juicethen add less than 0.5 liters of water), add the pressed garlic and, when all this mass boils, boil for 5 minutes, then spread it hot in sterilized jars, pour the juice remaining in the basin into jars, on top of the laid pepper. Sterilize the jars with pepper (0.5 l jar - 15 min), roll up and put under the "fur coat" until cool.


If you want to cook half the norm, then you can not sterilize it, just cover it with lids and, when the pepper cools down in the jars, put it in the refrigerator.