Peppers, pickled in halves in 5 minutes

Ingredients:

-5 kg of red fleshy bell peppers

For the marinade:

-1 liter of water
-1.5 cups of vegetable oil
-2 tablespoons of 70% essence
-1.5 cups of sugar
-0.5 cups of salt
-Garlic, parsley

Preparation: 

I have been making peppers using this recipe for several years, everyone likes it very much. It is especially delicious to use it for sandwiches in winter. And just like that, as a salty side dish or to decorate something. In general, it's a versatile preparation, and when the question arises in autumn about what to preserve from peppers, the first thing that comes to mind is this recipe.
So:
Cut the peppers in half lengthwise, dip them in boiling marinade, and cook for exactly 2 minutes. Add parsley and crushed garlic to the marinade, bring to a boil (this takes about another minute), pack into jars, pour the marinade over the peppers in the jars, and seal with scalded lids.