Red pepper for winter Armenian

Peel the pepper from the stalk and seeds. You can cut it into quarters, or you can leave it whole. According to the classic version, the pepper remains intact
Pour vegetable oil, vinegar, water, salt, sugar into a wide saucepan. Add a few leaves of bay leaf and a few peas of pepper. Put the marinade on medium heat to boil.
Separately chop the parsley and celery.Celery is better to take leafy. If not, then the petiole is also quite suitable.
Peel the garlic, divide into slices.
Throw red pepper into the boiling marinade (the whole amount will naturally not fit, so it will turn out in portions). Blanch for 2-3 minutes, put in jars, sprinkle with celery, parsley, bay leaf and black pepper peas. And in this order to do with the rest of the peppers.
Pour boiling marinade on top. Sterilize for 15-20 minutes and roll up.
If we don't roll it up, then close the lid tightly, let it cool down and put it in the refrigerator for a few days. Then you can use