Pepper in hungarian

Bake the pepper on a rack on the middle level of the oven, warmed to 250 degrees, until the skin bursts. Allow to cool and peel. Peel the shallots and cut into 4 pieces. Peel the garlic, cut into cubes and rub with salt. Cut the peppers into 4 parts, clean from partitions and seeds. Fold the peppers, shallots, garlic salt, oregano, vinegar, bay leaf and sugar into a saucepan, pour water so that it covers the vegetables. Cook for 10 minutes, then cool and refrigerate for 3 days. Then drain the marinade, boil and pour the pepper again. The pepper prepared in this way can be stored in the refrigerator in a closed dish for up to 4 weeks.