Preserving Peppers In Oil - cooking recipe

Ingredients

2 lb. assorted peppers
coarse salt
6 cloves garlic
6 sprigs fresh mint
12 peppercorns
1 Tbsp. salt
olive oil (to cover)

Preparation

Cut the peppers in half lengthwise and remove their ribs and seeds.
You can preserve sweet peppers or hot peppers; if you preserve hot, use gloves.
Dry the peppers on a clean towel, then cut them into strips.
Place them in a large bowl, sprinkle with coarse salt and let them drain overnight.
Dry the peppers again. Add the garlic, mint, peppercorns and salt.
Pack them into hot sterilized jars.
Cover completely with olive oil.
Seal immediately.
Keep in a cool place or process in a hot water bath for 15 minutes.