Red pepper wash, sort out. In the original recipe for 10 kg of the marinade (the salamuri) is two times less, but from my experience it extends the process and not always in the container get put the peppers as tightly as possible. And the voids between filled with peppers salamuri, which entails greater expense. But for me more important time: the more salamuri, the more time pepper can be boiled))

Pepper cut into 4-6 pieces.

Garlic passed through a garlic press or like me, grind in a blender.

In the cauldron, put the garlic, sugar, salt.

Pour oil, vinegar.

Instead of jars I use a bucket (for food). It is easier to add layers than in the Bank))

Cleaned and sliced pepper to throw a zhmenya in boiling salamuri. Salamuri should not boil! and it will boil faster than over the pepper, and the garlic begins to burn, which is not desirable! - this is important! ie salamuri have to boil on maximum heat.

Boil for 5 minutes...

... and put in a clean, dry, warm jars or what you use)) Banks to sterilize is not necessary.

Pepper should be compacted so that the flowing salamuri has risen to the top of the banks (for this suggest - when the Bank is filled by 2/3, cut the pieces of pepper into even smaller pieces and lay the outer side up - then it is easier and tighter fit - with a fork press down if necessary). When the whole pepper is laid out, I add a little vinegar - this volume of 70 Gy (love pokola), but not necessarily!!! Through the day try and decide for yourself. Add never too late)) Full jar resealed and put on the lid to cool under a blanket.