pickled peppers

Recipe for pickled peppers:
Ingredients:

1) Jalapeno,Serrano unripe/green,but showing corking on wall), aji norteno.
2) garlic
3) black/green peppercorn
4) oregano
5) marjoram
6) bay-laurel (dry leaves)
7) dry chives
8) extra virgin olive oil
9) white vinegar (1 pint)
10) water (1 pint)
11) big salt grain (2 rife spoons)

Direction:
Wash peppers and slice them in rings ,removing stem.Boil vinegar,salt and water (1÷2 minutes)
Sterilize jars, dry them and put inside sliced peppers and all ingredients.
Put into jars 1 inch of extra virgin olive oil,adding the hot mix-solution (vinegar,water,salt), till the bottom side of the jar’s thread. Clean well the top side of the jar,by kitchen paper towel. Put cap on and close with force.

Place closed jars in a deep pot, filled over with warm water and sterilize jars for 20’÷25’
Remove jars from the pot while they are still hot.

Let them being cold,check about the vacuum process,put a label on with processing date…Keep jars in a dark,cool
room and let them there for some months…More time they repose and you’ll get more taste from herbs…
Sterilization process take out the crunchy of peppers,but you process them in a safe way and they may be eaten also
two years later…Days ago I tasted more of them well seasoned after over a couple of years…