How to make
Wash the peppers well. Trim their caps without gutting them. In a large pot, put a little oil and once warm, dip the peppers to braise slightly - as if blanching them in oil.
Put the braised peppers in another dish. Season with salt and a bit of salicylic acid. Mix well. Begin to arrange the peppers in jars and put the cleaned and chopped cloves of garlic, celery and parsley between them.
Pour vinegar into the jars, top with 1 finger width of the oil used for braising. Seal the jars well. Keep these pickled peppers in a cool, dark place.
These have a shelf life of over 1 year.
