Wash the chili peppers well, cut off their stems and roast them. In the meantime, mix the ingredients for the marinade and bring it to a boil. Let the mixture boil for 4-5 min. on low heat, then take it off the stove.
Soak the roasted peppers in the warm marinade, leave them in it for at least 10 min. Arrange the marinated peppers in jars, put finely chopped dill and parsley in between the rows. Pour on the remaining marinade, close the jars and store in a cool area. Optionally, you can sterilize for 5 min.