10 peppers with assorted colors,
1 litre of white vinegar,
2 teaspoons of salt,
5 leaves of laurel,
15 grains of black pepper.
Pickled peppers are part of those vegetables found on the market under the name of gardener. They are versatile and suitable for storage: they can therefore be enjoyed throughout the year. Slightly sour for the aftertaste of vinegar, invite to the meal if eaten as an aperitif. Also excellent in combination with cheeses and sausages.