How to make
Wash, dry the peppers and cut off their stems. Pierce each pepper in several places with a thick needle. Then heat frying oil and fry the peppers until they change color but do not overcook or brown them.
Meanwhile, boil a marinade from the vinegar, oil, salt, sugar, allspice and black pepper grains and bay leaves. Let it boil for a few minutes and let it cool. Cover the fried peppers with sprigs of dill / parsley and peeled and halved garlic cloves.
Top the peppers with the marinade, once it has cooled. Leave the pickled peppers to sit for 1 hour to get flavored and consume them with gusto.
