INGREDIENTS:
1.5 kg of bell pepper;
100 g of parsley;
1 garlic;
1 hot pepper;
For the marinade:
1 liter of water;
100 g of salt;
120 g of sugar;
2 bay leaves;
1 teaspoon of coriander seeds;
10 grains of black pepper;
120 ml of oil;
150 ml of 6% vinegar.
METHOD OF COOKING:

1. Remove the backbone from the bell pepper. Cut each pepper into 4 parts and place in a bowl. Remove the white part that was not removed as a precaution.
2. Prepare the marinade. Pour water into the pan, add salt, sugar, bay leaf, coriander seeds and black peppercorns, oil and vinegar. Put on fire. When the marinade boils, add the chopped pepper and cook for 3 minutes.
3. After 3 minutes, remove the pepper from the pan, transfer it to a bowl and let it cool a little.
4. In a small bowl, add finely chopped parsley, chopped garlic and deseeded hot pepper. Mix well.
5. Place the cooled peppers in a stainless steel or glass bowl, add 2-3 tablespoons of the parsley mixture.
6. Cover with a second layer of pepper and parsley again. Do this until you have finished all the peppers. Pour the marinade in which they were cooked so that they are completely covered.
7. Cover with a plate (it serves as a weight) and put in the refrigerator for at least 12 hours.

An ideal appetizer for meat, barbecue and other meat products.