Another pickle post. I made this to have with some Lardo (cured pork fat) on Christmas eve with my family. The Lardo was a special treat that I bought from Lina Stores in Soho. I first ate Lardo with the worst hangover of my life in Milan, alone, in an extremely old fashioned restaurant called Antica Trattoria della Pesa. It has thick white tablecloths, dark wood-panelled walls and finely polished waiters in uniform. A gleaming white tureen of pickles of different colours was placed on my table with a spoon and a plate of finely sliced Lardo di Ballabio. I could barely believe my eyes at how perfect it looked. This followed with a plate of tagliatelle with fresh porcini mushrooms and copious melted yellow butter that formed pools on the bottom of my plate. It remains one of the most memorable lunches of my life and I would travel back to Milan just to eat lunch there again.
Ingredients
Two Romero peppers, cored and deseeded and cut into squares
1 cup white white vinegar
1 cup of water
1/2 teaspoon of salt
1/2 tablespoon of sugar
1 clove of garlic
a few peppercorns
1 bay leaf
How to make:
Heat up all of the ingredients apart from the peppers and stir until the sugar is dissolved. Add the peppers. Simmer for 3 minutes. Allow to cool and place in a nice bowl.
Serve with some cured meat.
Dinner Document 
This is your second recipe…looks so simple:) Makes pickling really easy:)You can put them in jars and store ?
Yes, as long as you sterilise the jars first and make sure you boil the mixture to get rid of anything that would disturb it!