Wash the bell peppers and dry them, then place them whole on a baking sheet lined with parchment paper. Roast them in the preheated oven at 180°C for 40 minutes. Remove them from the oven and place them on a large plate while still hot. Cover them with plastic wrap and let them cool.

Peel the peppers, remove the stems, seeds, and internal membranes, and keep the pepper juice. Cut the peppers into strips and place them in two previously sterilized 500 ml glass jars (including the lids), layering them with the garlic cloves (peeled and sliced) and fresh thyme leaves.

In a saucepan, combine the White Wine Vinegar, water, sugar, and salt. Add the reserved pepper juice and bring the mixture to a boil, stirring. Turn off the heat and pour the liquid over the peppers in the jars. Seal the jars tightly and place them in a pot, wrapping them with kitchen towels. Fill the pot with water and sterilize the jars for 30 minutes. Turn off the heat and allow the jars to cool completely before removing them from the pot. Dry the jars and store them in a cool, dry place.