Pick out well developed, healthy, red bell peppers and wash them in plenty of water. Cut off their stalks near the base.
Parboil the bell peppers for 1-2 minutes in boiling marinade, prepared in a ratio of 10 2/5 cups (2.5 l) of water, vinegar – 10 2/5 cups (2.5 l), salt - 2 cups (500 g), honey - 2 cups (500 g), oil - 2 cups (500 ml).
Put them in jars and cover them with the marinade in which they were parboiled. Close the jars tightly and leave them in a cool place.