Canned pickled bristle pepper

Canned pickled bristle pepper

Ingredients for pickled bristle pepper recipe
1 kg bristle pepper (cut into two or three)
2 hot peppers (finely chopped)
3 large tomatoes (preferably Çanakkale, grated)
1 cup of grape vinegar
Half a glass of tea with olive oil
1 head of garlic (finely chopped)
3 tablespoons brine salt (heaping)
3 sprigs of parsley
How to make pickled pepper

Mix all ingredients except parsley in a large bowl. Leave at room temperature for half an hour so that the salt dissolves thoroughly. Then transfer to jars. Place a pinch of parsley in the mouth of the last jars. Close the cover firmly. Keep your kitchen in a cool, sun-free place for 15 days.
When you consume, if there is still pickle in the jar, keep it in the refrigerator and consume it within a few days.