Valerie Kiertzner's recipe (valerie@cix)
6 large peppers
1/4 pint white wine vinegar
1/4/ pint water
1 level tsp salt
3 fat cloves of garlic, sliced
1 dessertspoon green peppercorns
clean, de-seed and slice the peppers.
put in a pan with water, vinegar and salt. Bring to boil and cook for 2 minutes. Drain, saving cooking water. While the peppers are draining, cook the garlic and peppercorns in the cooking water. Drain these also.
pat everything dry with kitchen paper.
when everything is cold, divide the seasonings equally between sterilised jars, top up with peppers, packing down well. Cover with good olive oil, screw sterilised lids on tightly and leave for at least a month.
(I did try this once cooking everything together to save time and things discoloured; it's worth the very little extra effort to do the peppers separately.
I've also used the same basic recipe for preserved onions, mushrooms and Kenya beans very successfully.