Pickled Peppers

Directions

1. 1
   Preheat the oven.
2. 2
   Roast the peppers on a baking tray for 20 minutes, turning once after 10 minutes.
3. 3
   Leave to cool.
4. 4
   Remove skins, stalks and seeds.
5. 5
   Cut peppers intolarge pieces.
6. 6
   Mix the oil and vinegar together in a jug.
7. 7
   Pour this mixture into the bottom of a vlean, sterilised jar and fill with the peppers in layers of alternating colour (photo shows three layers - green bottom, red middle, yellow top - in a square, clamp-top jar).
8. 8
   Finish with a layer of oil to cover the peppers completely and seal.