How to make
Wash and prepare 20x 1 1/5 cups (300 ml) jars with lids.
In each jar, put 1 tsp sugar, 1 tablespoon salt, 2 tablespoons oil, 3 cloves of chopped garlic, and a large pinch of pre-chopped and mixed dill, parsley, and some grated carrot.
In a heated, dry, big and deep Teflon frying pan, grill the pre-washed and cleaned from stalks peppers for a short while. Arrange the roasted peppers tightly in the jars.
Top with another 1 pinch of grated carrot, fresh herbs and a clove of garlic. Shut the filled jars tightly, turn them over and leave them to cool for about 12 hours.
