• 8 red capsicums (peppers)
• olive oil, to drizzle
• sea salt flakes, to sprinkle
• 40 ml (1¼ fl oz) malt vinegar
• 20 g (¾ oz/about 2 tablespoons) fine sea salt

Preheat the oven to 200°C (400°F/Gas 6). Wash and sterilise a 1 litre (35 fl oz/4 cup) preserving jar and its seal and lid.

Place the capsicums in a roasting tin, sprinkle with sea salt flakes and a drizzle of olive oil and bake for 45–50 minutes, or until the skins are blackened and blistered. Remove the capsicums from the roasting tin, place in a bowl and cover with plastic wrap.

When cool enough to handle, remove and discard the skins, membranes and seeds, but do not rinse. Place the flesh in a bowl with the vinegar and sea salt and mix together well.

Layer the capsicums in the jar, fill the jar almost to the top with any of the left over liquid, then seal.

Place an old plate on the bottom of a large heavy-based saucepan so the jar is not in direct contact with the base of the pan. Place the jar on the plate and transfer to the stovetop. Fill with enough cold water to cover the jar and turn the heat to high. When the temperature reaches 80°C (175°F), reduce the heat and adjust it to keep the temperature at roughly 80°C (175°F) for 30 minutes.

Carefully remove the jar from the water and allow to cool. Store in a cool, dry place for up to 6 months. Once opened, the capsicums will keep, refrigerated, for 2–3 days.