Canned Bulgarian pepper

The recipe was shared by a friend, a big fan of delicious and healthy food. Her food is an exact calculation and a combination of taste, usefulness and reasonable experiment. So she decided to somehow preserve the whole pepper, so that later it could be eaten anyway, and add it to some terribly useful vegetable soup, or even, maybe, stuff it with something very beneficial for the body, for example, vegetables. And here, please, he is in front of you, canned pepper. I, however, did not risk stuffing it, but to eat just like that, it's always welcome. And it can also be fried with onions and carrots, delicious. Just don't tell her, or I'll get lectures about the dangers of fried food for my health.
We cut off both ends of the peppers, in the sense of both the lower and upper ones with seeds. Blanch in boiling water for 2-3 minutes and cool. We insert the pods into each other and put them in jars.
Add a tablespoon of salt and three tablespoons of 5% vinegar to a liter jar, throw dill and a small piece of hot pepper there, for sharpness and zest. Pour boiling water. Sterilize for 10-12 minutes, roll up. Turn it over, wrap it up and cool it.