pickled peppers

For 2 kg (4 ibs 7 oz) of green peppers the following ingredients are required:

-  500 g (1 ibs 2 oz) of tomatoes

-  1 teaglassful of salt

-  3 or 4 small hot, long-shaped peppers (optional)

-  1 teaglassful of vinegar

Preparation:

Wash the peppers, slice in 4 lengthways, leaving the pieces joined at the stalk end. Place in a bottle with the salt and vinegar, cover with water and shut the bottle carefuhly. Wait 2 days and then add the tomatoes sliced across in two. Use a bottle which has never contained any fat. When the peppers start going yellow, they are ready to eat.