How to make
Wash and split the peppers into fours. Put the products listed for the marinade in a large saucepan.
Place it on the stove and once it boils, blanch the peppers in portions for three minutes, then take them out and so on until the end.
Then arrange the peppers in jars, putting garlic cloves and celery leaves between them. A preservative can be added to the hot marinade.
Fill the jars, close with the caps and turn them upside down until they have completely cooled down.
Note: The preservative I use has a ratio of 1 sachet for 10 cups (2 liters) of marinade and 11 lb (5 kg) of vegetables.
