How to make
Wash the peppers and dry them without removing the stalks. Pop them on all sides for a while on the stove, put them in a pot and close it with a lid.
Grab the washed jars (about 20 medium-sized ones with screw on lids) and put black pepper, allspice, garlic, bay leaf, celery and parsley on the bottom of each jar.
Add more sliced carrots and fill the jars with the popped hot peppers to the top. Once the jar are filled, add salt, sugar, oil and vinegar to the edge of the jars.
Close the lids of all jars and store them in the cupboard.
