Bulgarian pepper stuffed in brine for winter

I have always been distrustful of vegetarian food, until I tried Bulgarian pepper stuffed with cabbage from friends who refused to eat our usual food a few years ago. The hostess of the house was pleased to share her signature culinary recipe. My family also rated Bulgarian pepper stuffed with cabbage on a five-point scale on a solid five.

Bulgarian pepper wash, remove the substrate with seeds. Thinly shredded cabbage. I wash the carrots, peel them and rub them on a grater. I grind garlic, and when the volumes are large, I use a garlic press. I combine carrots, garlic and cabbage, mix thoroughly. Then I stuff the prepared pepper and blanch for 10 minutes.
For brine, pour sugar, salt into boiling water, add vegetable oil, vinegar, bay leaf, mix.
Pepper stuffed with cabbage is smoothed into jars, poured with brine, covered with lids, cooled. I try to make this dish at night. During the night, Bulgarian pepper stuffed with cabbage will infuse in brine, it will taste better. Sometimes I make a lot of pepper and, so that it can be stored longer, I sterilize the jars for 35-40 minutes.