Pickled Peppers

Ingredients

• pimientos morrones (sweet bell peppers)
• 1 part water
• 1 part vinegar

Instructions

1. Select sweet bell peppers (pimientos morrones). Rub them well with a cloth. Place them in a wide-mouthed jar. Pour equal parts water and vinegar over them, ensuring they are completely covered. (The same method applies to hot peppers, small pickles, and purple carrots.)
2. Seal the jar with a glass lid and ground-glass stopper, keeping it hermetically closed at all times. After forty or more days, the peppers can be eaten directly from the jar, without draining.