How to make
Wash the peppers, clean them and bake briefly on the stove. Spread them out onto paper towels, then pour the salt, sugar and vinegar in a deep container.
Add the cooled peppers to the container with the brine, along with the finely chopped dill and parsley.
Stir them periodically and leave to sit in the brine for 24 hours.
Fill suitable jars without sterilizing them.
