How to make
Roast the chili peppers very briefly on the stove. Leave them to cool so they take up less space in the jars.
Clean the carrots and cut them into thin strips. Cut the onions into round slices.
Start arranging the jars as follows: a little onion at the bottom, 1-2 garlic cloves, 1-2 allspice grains and black pepper. Arrange the peppers upright and as close to one another as possible. Place the thinly sliced strips of carrots in between, to pack the jar as densely as possible.
Atop the peppers, add dill and 2 tsp sugar, 1 tsp salt per jar.
Make a marinade in a 3:1 vinegar to water ratio, leave it to boil on the stove. Pour the boiling marinade over the peppers until it reaches the rim of the jar, close them and flip over periodically during the next 2-3 days.
They're ready for consumption in about 10 days.