How to make
This tasty pickle will take you a whole day to make but the effort and time are worth it. It's slightly spicy too - ideal for the winter days.
Bake the red peppers, peel and then cut them into 4-6 pieces each.
Mash the seedless tomatoes in a blender and boil to a thick mixture. A tip: it's easier if the tomatoes are boiled ahead of time, then blended and then brought to a boil anew.
For the sauce:
1. Bring the oil and vinegar to a boil and add the chili peppers - boil for 10 min.
2. Add the sugar and salt - boil 5 min.
3. Add the black pepper, bay leaf, allspice and tomatoes - boil 10 min.
4. Add the peppers that you cut into pieces - boil 20 min.
5. Finally, add the garlic and chopped parsley, remove from the stove. Cover with a lid and leave to cool. Taste it - if it's slightly acerbic in your throat (due to a more sour vinegar), add some more sugar. The more sugar, the tastier the pickle - it all depends on personal taste.
Once it's cooled, distribute into jars, but the level needs to be quite a ways below the rim of the jar to prevent the oil from opening them.
Sterilize the jars for 10 min. after boiling point.
