Ingredients8-10 lbs Peppers (mixed colours)30 fl oz White Vinegar15 fl oz Vegetable Oil30 fl oz Water1 1/2 teaspoons black Peppercorns3 Bay LeavesLarge pinch Salicylic Acid
MethodBoil 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.