For this pickle you should use the medium-sized green capsicums (peppers).
Without washing, clean each one. with a clean, damp kitchen towel, break into pieces with your hands taking care to.remove all the seeds, and then, press the capsicums (peppers) down well into glass jars with airtight covers. Now place in a large saucepan, measuring for every 41/2 los. (2 kg.) of capsicums (peppers), 2 pints (1 litre) of vinegar, 1 glass of olive-oil, 33/4 oz. (100 gms.) of salt and 33/4 oz. of sugar, and bring to the boil.
Take the pan off the heat and when the liquid has cooled down, pour it into the glass jars and close them tightly.
