Lovely Marinated Mini With Bell Peppers

Fixings

1.5 lb little chime peppers (one sack from Costco)

2 Tbsp oil to sauté

1 container hacked parsley separated

1 container hacked dill separated

6 squeezed garlic cloves

6 Tbsp sugar

2 Tbsp salt

1¼ container white vinegar

1 container cool water

Directions

For the marinade, combine 1 container water, 1¼ glass vinegar, 6 squeezed garlic cloves, 6 Tbsp of sugar, and 2 Tbsp of salt. Mix until the point that sugar breaks down then put aside.

Wash and dry smaller than expected ringer peppers.

Warmth 2 Tbsp oil in a vast skillet over medium warmth. Saute peppers until the point when sides look brilliant (8-10 min). Be careful with oil splatter, utilize oil splatter monitor or a cover. Expel peppers from the skillet and let them cool.

Place ½ measure of parsley, ½ measure of dill on the base of a ½ gallon jostle (or comparative compartment). Firmly fill it with peppers.

Pour marinade over the chime peppers and complete with residual herbs on top Cover bump with top and marinate 24 hours in the fridge before serving. We put a little glass inside the container to help keep the chime peppers submerged.