Wash and clean the bell peppers from their seeds and cores, cut them into coarse pieces.
Put the pot onto a heated stove for the marinade to come to a boil, add the chopped bell peppers after it does, then stir, parboil for about 5 min. until they change their color slightly (no longer because you risk them turning soft and the point is to have them crunchy).
Take the bell peppers out into a larger container and leave the marinade to cool a bit. In the meantime, arrange the peppers into dry jars and top off with the cooled marinade.
Close the jars with caps and put to sterilize in a large container - boil for 10 min. max.