How to make
Wash the hot peppers and remove the stems. Heat the grill and cook(pop) them briefly on both sides.
Make the syrup by pouring 1 part vinegar and 1 part sugar into a saucepan.
When it boils, turn off the heat and add salt to taste; you can try it and adjust it to your liking.
After the syrup has cooled, add the finely chopped dill and the roughly chopped garlic.
Arrange the peppers in jars of your choice, but without squeezing too many in. The more sweet and sour sauce there is, the better.
When you open a jar, the juice is always eaten first because it is incredibly tasty. Close with caps, no boiling needed.
