How to make
Pour the vinegar, sugar and salt into the jar first and stir until dissolved. Then add the dried dill and oil and stir again.
Roast the peppers directly on the grill.
Fill the peppers while still warm in the jars prepared with the marinade, pressing well. Between them, put sliced garlic cloves, thinly sliced baby carrot and chopped parsley.
Quickly close the jars with the caps and turn them upside down until they cool.
Once cooled, you can store them in the refrigerator.
Enjoy your meal!
