Rinse large, fresh paprika quickly under cold water and dry well.

Turn the grill on in the oven.

Cover the grill grate with aluminum foil and fold the edges of the foil slightly upwards so that the leaking juice does remain on the foil.

Place the peppers on the griddle next to each other, and do not leave the oven out of your eyes, as the paprikas get burnt easily.

Turn the peppers clockwise every 3-5 minutes, until the skin gets bubbles and looks quite burnt. Attention! It can get very hot.

Remove the peppers from the oven, fold the aluminum foil immediately over the peppers, close well, and let cool for ½ hour.

Then the core can be easily removed and the skin can be easily peeled off. It is best to work over a dish on which a sieve has been placed. Thus, no juice is lost and the seeds and skin remain in the sieve. The pods are cut into wide strips.

Each piece of paprika is salted well so that the natural sweet taste is slightly attenuated. Add garlic flakes and chili and put into a baking form.

Make a light marinade from vinegar, the juice of the peppers, olive oil, sugar and some water. Heat this marinade in the microwave briefly and immediately pour over the peppers.

The marinated peppers should rest a night in the refrigerator before serving them to crispy challah or baguette. Well-chilled, these marinated peppers remain fresh for several days.