Put the pepper in a suitable container (glass, plastic, ceramic, enameled dishes). At the bottom it would be nice to put umbrellas of dill, horseradish leaves. Sprinkle layers with pepper, remaining salt and chopped garlic. Pour vegetable oil over it. We impose oppression (press down with something heavy) and leave it in a cool place (in the room) for a day. Vegetables should let the juice. After making sure that the pepper is completely covered with the released juice and oil, remove the pepper to the cold (preferably, the temperature should not exceed 4 degrees. Hundredweight.) The pepper will be ready in 3-4 weeks. If you keep it at a temperature of 0 - 4 °C, it will be stored until spring.