|Red peppers||2 Pound, pith and seeds removed and halved (1 Kilogram)|
|Vinegar||1 Pint (600 Milliliter)|
|Cooking oil||1 Pint (600 Milliliter)|
Put the peppers in a large bowl and pour over boiling water to cover.
Set aside for 2 minutes, then drain.
Pour over iced water to cover, then drain again.
Pack the peppers into hot, sterilized jars.
Put the vinegar into a saucepan and bring to the boil.
Boil for 2 minutes, then pour in the oil and bring to the boil again.
Pour over the peppers, making sure they are completely covered with liquid, and seal.