How to make
The carrots are cut into small pieces or circles. Peel the garlic and cut it into slices. Cut the stalks of the peppers. Cut the dill.
In a pot, make a marinade of the vinegar, salt, sugar and oil and stir until the salt and sugar have melted.
Lightly pop the peppers on the stove for a few seconds and immediately put them in the pot with the marinade. Repeat until you pop all of the peppers.
Then take them out of the pot and arrange them in jars, by mixing them with the garlic, carrots and dill.
After you arrange everything in the jars, put the marinade on the heated hob and once it boils, fill the jars with it and immediately put the lids on them and turn them upside down.
The jars that have not been sterilized for some reason (it happened to 2-3 of my jars), place them in the fridge and use them first and put the others away for the winter.
For direct consumption in the summer, I make them in the same way, in smaller quantities, without heating the marinade afterwards.
