small peppers
1 cup pickling salt
15 cups water
onion slices
olive oil
garlic cloves
bay leaves
white vinegar

Wash the fruit and prick with a fork or toothpick.

Soak the peppers in salt water brine made from 1 part pickling salt to 15 parts water for 24 hours.

Remove the peppers from the brine, rinse them in fresh water, and place them in a mesh bag. Put the bag into boiling water and boil for 3 minutes. Remove the bag and rinse in cold water. Drain.

Sauté the onion slices in olive oil. Add the garlic cloves and bay leaves.

Fill hot sterile glass jars with the peppers, onion slices, and spices. Add the oil used to sauté the onions. Fill the remaining space with boiling white vinegar. Seal and let cure for 3 weeks before using.