1

Wear gloves and over a bowl, cut peppers (holding by the green stem) in rings of a 1/4 inch thick.

2

Place a sheet of parchment paper on a perforated pizza pan. Poke some holes in the paper and spread out pepper rings so that they are not on top pf each other. Salt and cover with a dishcloth. Place your pan onto another one (so that it may gather the liquid drawn from the peppers by the salt). Let rest for 24 hours.

3

In a pot, add 2 parts vinegar and 1 part water. Bring to a boil and blanch peppers for 1 minute. With the help of a strainer, retrieve peppers, spread them out on a baking sheet covered with a dishcloth and let dry for 6 hours.

4

Fill jars (125 ml) with peppers up to the neck and cover completely with vegetable oil. Wait 2-3 weeks before usage.