Torshi Felfel

• 1 kg (2 lb) sweet peppers
• 1 small dried chilli pepper pod (optional)
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Rinse the sweet peppers and cut off the stems. The peppers can either be sliced or cut into large pieces or, if small, left whole. If slicing or cutting them, discard the cores and seeds. If leaving them whole, make small holes all over to allow the pickling solution to penetrate to their hollow centres and bathe them entirely.

Pack tightly in a large glass jar, with a chilli pepper pod