The most suitable variety of capsicums (peppers) for pickling in vinegar are the fleshy Neapolitan ones which are yellow or red in colour. ..
After you have washed, dried and cut the capsicums (peppers) into thin long strips, taking care to remove all the seeds, put them in a shaded spot exposed to the air, and leave them for 2 to 3 days.
Then place the strips into small glass jars, add a bit of salt, top up each jar with vinegar, and close the jars with airtight covers.
After about a month you may serve the pickled capsicums (peppers), with a dressing of olive-oil, garlic and origano.
