Pickled pepper with garlic for winter

Take equal parts of hot and bell pepper, cut into rings 1 cm thick, add whole garlic cloves.

Put the peppers and garlic in a liter jar, add the dill seeds, tamp.

Boil water, add salt. Cool the brine, pour the pepper.

Do not boil garlic and dill seeds, let it stand in the kitchen until it ferments.

Then close the capron lid and put it in the refrigerator or cellar.

The brine should be very salty. If suddenly there is not enough salt, then the pepper will turn out to be "sourdough".

You can add green tomatoes to the pepper.