How to make
This pickle is prepared using the last green peppers of the season. Wash the peppers well, dry them and cut off their stems. Prick them with a fork and dip them in boiling oil.
Immediately arrange the parboiled peppers in a tray in 1 layer to cool. Once fully cooled, arrange the peppers in jars, sprinkle savory and arrange cleaned garlic cloves between them.
In every jar, pour 2 parts vinegar, 1 part water and 2 tablespoons salt per 4 1/5 cups (1 liter) of liquid. Pour in a layer of oil at the tops, from the parboiling of the peppers. Close the jars and sterilize them for a longer shelf life.
The result is long-lasting and delicious, quick, pickled peppers.
