Pickled Peppers

Start by placing the washed red bell peppers on a large baking tray lined with parchment paper.

Next, take to a preheated oven at 250°C (482°F) and bake for 20 minutes.

After this indicated time, remove the peppers from the baking tray and let them cool until they reach room temperature.

Now, chop the peeled garlic cloves into round slices and set aside. 

Now cut the baked peppers – cut off the top, remove the burned part and cut in half, then remove the core and cut into smaller pieces. 

Repeat this process until you’ve cut all the peppers.

Transfer them to a bowl, add the garlic clove slices, parsley to taste, the salt and the vinegar, mix all the ingredients very well. 

Let it all rest for 30 minutes. 

After this indicated time, transfer to some glass jars with lids. 

Cover the jars and set aside.

Next, cover the bottom of a saucepan with a tablecloth, place the jars filled with the peppers, Fill the saucepan halfway with water, turn on the heat and cook for 35 minutes. 

Serve.