How to make
Clean the peppers with a damp cloth, carve out the insides, bake in a pepper roaster and peel them. Personally, I roast them without removing the insides.
Prepare a marinade of the vinegar, oil, salt and sugar, boil and leave it to cool. Then add the chopped parsley and add the peppers.
Carefully mix and leave the peppers to marinate for 2 hours. Then stuff them into jars, seal and sterilize for 20 minutes.
