How to make
Wash the white briars and pierce them with a needle in several places. At the bottom of a 12 1/2 cups (3 L) jar, arrange dill, garlic cloves, pack the peppers close together, add salt and sugar and pour the vinegar in.
Do not put any water in. Seal the jar and turn it up-side down, keep it this way for three days, then shake and turn it with the lid up.
Leave thus prepared white briar peppers in the cold for 14 days, then they're ready for consumption.
