6-8 large red capsicums
600-700ml white wine vinegar
2 bay leaves
about 300ml olive oil
Cut capsicums in half lengthwise and remove the seeds. Grill the capsicums until skins are charred. Peel.
Put the vinegar into a pan and bring to the boil. Place the capsicums into the hot vinegar, cover, return quickly to the boil and boil 1 minute.This may need to be done in a couple of batches. Remove with a slotted spoon and spread out to dry.
Pack the capsicums into clean, dry jars, inserting the bay leaves and covering with oil as you go, making sure there are no air bubbles. You get a lot of capsicums into 1 jar so I use smallish jars.
Put the lid on the jars and leave in a cool, dark, dry place for at least 2 - 3 weeks before eating. They should last at least 1 year but I am sure you will eat them sooner.