Salted pepper

My family has been using this recipe for a long time, we got it from my grandmother, and she got it from her grandmother. I think the recipe has undergone many changes over such a long time. Has not become less relevant. The main advantage of this culinary recipe is that on its basis you can cook a lot of very different delicious food. Salted pepper can serve as a semi–finished product for stuffed peppers or be an independent snack - come up with it yourself, show imagination.
Preparing the brine: mix the ingredients and boil them. Pepper is thoroughly washed, and here your imagination will come in handy – you can remove the tails and seeds from the pepper, or you can leave it. I like the whole peppercorns better – more picturesque.
We lower the pepper into boiling brine and cook until it becomes soft and changes color (it becomes paler in color). Carefully remove with a slotted spoon and immediately put into jars as tightly as possible. The jars should be dry and calcined either in the oven or steamed and dried. There is no need to pour brine, the pods will already fit very tightly to each other, clog hot.
By the way, instead of water, you can use tomato juice, also 3 liters.