Here's so handsome I was. Pepper wash, trim the tails, well dry.

A large baking tray lay a foil in several layers, to make the bumpers, so that the juice does not spread, put our penises. Put in a preheated oven (250 degrees) and bake until blackening of the skin. I have each serving bake 20-30 minutes. Remove the peppers, cover with foil, I even put in a package for rapid evaporation. so the skin will be easier to clean. For the next batch again, the foil layer without removing the previous one. Or to clean another way. In the end, just remove the foil, the pan will remain absolutely clean.

As the pepper cools, clean the skin, seeds, divided in half or much work. Tastier and prettier, if he stays solid. But it's okay if the pepper will be divided in small strips, the taste is not affected.

A mandatory step is to shift the already peeled peppers in the colander to stack the extra juice, about 20 minutes.

Into sterilized jars on the bottom - two peas of allspice ( or more), a layer of pepper. Help with a fork to distribute. Roll, cut sheets or as someone like, garlic, 4-6 plates. Here, look for taste: the more garlic - the more garlic and pepper will succeed. Next, a layer of peppers, layer of garlic. The top layer of garlic and a few grains pepper.

Thus, to fill all the banks. Important: pepper lay loosely, not compacted! And not under the cover. Leave room for the marinade.

Mix in water, sugar, salt, oil. Bring to boil and pour in the vinegar, when it boils, reduce heat. Gradually pour the boiling marinade into each jar. With a fork gently along the wall help to fill all the space. Actually, the marinade does not need such a volume still remain. But I did not dare to save, afraid, suddenly will not suffice. The jars, flip the lid to check for leaks. Can be half an hour to put in and, if not already warm, straight to the fridge. Of the 11 kg of pepper for almost 6 jars 720 ml. Sixth jar is not completely filled. Literally took one pepper) the Pepper can be eaten in half an hour))