For marinade: In jars distribute spices, vinegar, sunflower oil, salt, sugar. Add a few cloves of garlic (it is desirable from Bulgarian, which is small heads with small cloves and not so hot) optional - I put 4-5 and 2-3 below the top and after marinate it a great taste, several circles carrot optional (if large, cut it into crescents - I get my thin carrots to become the same size circles and put underneath 3-4 and 2-3 above). Cut approximately 2 bunches of parsley and dill 3 links. Each jar put in a big pinch of dill and parsley a bottom and a small pinch of both of the above. Once we distributed spices in jars separate them aside. Chillies are washed and opukvat of stove (oven, BBQ, plate, tin) while constipation from all sides. While warm rank in jars. Approximately 200-250 g go to a jar. To help with filling you can help with a spoon while pressing gently to free up space. Be careful not to overfill. We conclude with a few cloves of garlic, a few carrot slices, small pinch of parsley and dill and close the cap tightly. Turn down the jar cap. If you can not manage to bake and full jars simultaneously, then roasted hot peppers and store them in a plastic bag to retain heat well. Finished jars turn several times during the day to allow the marinade to perfuse vegetables everywhere and take it. The heat of peppers in jars, lids sunk and require no sterilization. Stored in a cool place and endure several years. * One year I swapped 2 tbsp sugar 1 tbsp honey, little changed their taste, but again were great. You can try both options. * The recipe is for jars of 300-350 ml (chutney). I use 325 ml.