Pickled Peppers

8-10 lbs Peppers (mixed colours)
30 fl oz White Vinegar
15 fl oz Vegetable Oil
30 fl oz Water
1 1/2 teaspoons black Peppercorns
3 Bay Leaves
Large pinch Salicylic Acid

Boil all ingredients, except peppers. Remove centres from peppers, and cut to required size - e.g. each into 4-8 pieces lengthwise dependent on size. Add peppers to boiling liquid, and bring to boil again. Take out peppers before they become too soft. Cool in bowls. Place in jars. Pour liquid over and seal. To make hotter, add two dried chillies to each jar.