Red and Yellow Peppers Preserved in Vinegar

‘My mother used to have a “damigiana” or demijohn with a huge cork about 15cm (6 in) across. In the late summer she used to fill the whole jar with special fleshy, round red peppers like huge tomatoes. She preserved them whole, not cut into pieces as I suggest below. The amount my mother made lasted our family the whole winter. We usually ate them dressed with beautiful virgin olive oil and also as an accompaniment to pork dishes.’