Wash the peppers and cut off their tops. Remove stem and seeds. Plunge them in boiling water and blanch for 2 minutes. Drain the water. Cool peppers and put one inside the other, turn in scalded jars then and cover with hot marinade.

To make marinade, for 1 quart (1 liter) jar mix 3/5 cup water, 1/2 tablespoon salt, 2 tablespoons 3% vinegar. Pour it into the jars to fill 4/5 inch (2 cm) lower the neck, cover with a lid and put the jars into the larger pan with boiling water. Sterilize the peppers over very weak boiling: ½ quart (1 liter) jars — for 15 minutes, 1 quart (1 liter) jars — for 20 minutes. Seal the ready preserves and cool.

Use the pickled pepper for stuffing and as appetizer.