Pickled roasted peppers

Ingredients:

• 5 kg of pappers
• 1 liter of vinegar (9%)
• 1 liter of water
• 200 ml of oil
• 200 g of sugar
• 100 g of salt
• peppercorns
• bay leaf
• garlic
• parsley

Wash and dry the peppers. Then they are grilled, in the oven or on the stove until they soften and turn black in some places. After baking, put them in a bowl and cover with a cloth which will make peeling easier. When they have cooled down a bit, peel them and remove the seeds.

Mix vinegar, water, oil, sugar, salt in a large pot. Cook the marinade until it boils.

Arrange the peppers in the jars, press them down slightly to squeeze out the air. Add chopped garlic and parsley while adding the peppers, and add the bay leaf on top. Pour the hot marinade over the peppers so that they are completely covered.

Close the jars well with lids. You can pasteurize them or turn them upside down so that they close better and leave them that way until they cool down.

Store the jars in a dark and cool place.