Typically, such a peppers I canned in jars with a capacity of around 0.720 ml. Cans washed and sterilized. Pepper wash, dry. At the bottom of each jar put sugar, salt, garlic (slices), vinegar, sprigs of parsley. Put to boil water. Pour into a pan a little oil and put on medium heat. Spread the pepper and fry on both sides until brownish-Golden color, while the pan cover with a lid. When the pepper is ready, place it tightly in the jar, fill to the brim with boiling water and a glass jar. Overturn jars with roasted peppers upside down and wrap it up until cool.

And in winter, open the jar, remove the pepper skins, and serve. I also use a pepper in the pizza, in salads.