Pepperoni pickled in oil and vinegar 

Pepperoni pickled in oil and vinegar
Ingredients:
4 green peppers
8 red peppers
2 tablespoons untreated salt
400 ml white wine vinegar
200ml of water
50ml olive oil
2 glasses of 440 ml each
Preparation:
Sterilize jars and lids.
Wash the peppers, deseed and cut into fine strips.
Pour the salt over the peppers and mix.
Then pour into the glasses.
Mix the vinegar with the water and bring to the boil. Pour this over the pepperoni.
Finally, add a layer of olive oil on top.
Shelf life 3 months.
Store open jars in the fridge.