Pickled bell pepper with sunflower oil for winter

Since childhood, I have loved my mother's pickled pepper for the winter. And when she cooks it, and when in winter we open another jar with the cherished snack food. Of course, this culinary recipe migrated to my notebook by inheritance. For pickled pepper for the winter, I prefer to use yellow and red fruits. They look more appetizing both in a jar and on a festive table. Pre-sterilize cans and lids. I clean the washed pepper from the seeds. I cut it into either circles or strips. I prepare a marinade of water, salt, sugar, sunflower oil. I bring it to a boil and add vinegar with bay leaf and black pepper. Then I carefully lower the chopped pepper into the boiling marinade and cook over low heat for 5 minutes. I remove the finished pepper with a slotted spoon from the marinade, fold it tightly into a sterilized jar, pour it with hot marinade and immediately roll it up. Cans of pickled pepper for the winter I turn upside down and wrap a blanket until it cools. I am sure that you will like pickled pepper for the winter. And garlic lovers in food can add 3-4 chopped prongs to each jar when folding hot pepper.