Pepper and peeled garlic wash, drain off the water, the pepper cut in half lengthwise, remove seeds and partitions. Prepare jars and lids (I got 4 cans for 1 l)

In a convenient bowl with wide edges, boil water, add vinegar, oil, garlic, pepper pot, honey, salt, Bay leaf, vegetable oil, mix when the marinade comes to a boil, lower portions pepper, drown it so it was completely liquid, after boiling, cook over medium heat for 10 minutes until the peppers are soft but do not overcook.

Then fire off the pepper with a spoon to spread out tightly in layers in jars, pour the marinade to the bottle from clogging, turn the jars upside down and wrap until cool.