If you'd like to make tasty toasted peppers for the winter without sterilizing them, you'll find the easy way to do it below. It follows a tried and tested grandmotherly recipe.
Pick out chili peppers of various colors. Cut off the stems, wash and dry them. Prepare your jars and put them close to wherever you're going to be toasting the peppers.
Put 1 tsp salt, 1 tbsp sugar, 2 tbsp oil and 10 tbsp vinegar in each jar ahead of time.
Stir with a spoon. Throw a bay leaf, 3-4 allspice grains, 10 black pepper peppercorns and a pinch of mustard seeds in each. I like to put 4-5 small garlic cloves, 2-3 whole young celery bunches as well.
Toast the peppers on a heated metal sheet on a gas stove. While still hot, put them in the jars and press with a spoon to pack them in tightly and for the marinade to cover them (while pressed).
Close the jars with metal caps with a jar closer and flip them upside down. My grandma would always wrap the jars with a blanket. That way they remained covered until fully cooled.
If using compote jars, you can double the ingredients (keep the oil at 2 tbsp).