How to make
Wash the chilli peppers and pierce each pepper with a knife.
Arrange them on a baking sheet covered with parchment paper.
Preheat the oven to 356°F (180 degrees) and bake.
Flip them halfway through.
Remove from the oven and set aside.
Prepare the marinade by mixing the vinegar, sugar and salt in a deep saucer. Stir and bring to a boil.
Once boiled, turn off the stove and add the cleaned carrots chopped into rounds, the garlic, dill and parsley, and finally the chilli peppers.
Stir and allow them to rest for 3 minutes.
While still warm, fill the jars, distribute the marinade even and seal the jars.
Turn them upside down, cover with a cloth and allow them to cool completely.
After about 4 hours you can turn them again with the lid facing up, and your Sweet and Sour Chilli Peppers are ready for the winter!