- Kapia Pepper - 2 kg or (4.4 lbs)
- Red Pepper -
- Water - 1.5 liters of (50.7 oz)
- Sugar - 750g
- Vinegar - 300 ml of (10.1 oz)
- Cooking Oil - 100 ml (3.4 oz)
- Salt - 30 g (0.1 lbs)
- Preservative -
Thoroughly wash the peppers, remove stems.
Place in a large pot and add enough water to cover, add the remaining ingredients, and mix well.
Cover the pot and cook for 3 minutes.
Arrange the jars and add the preservative.
Divide the peppers and place in the jars with the juice and seal.
Also known as: Kapia Winter Pepper, Pepper Saved In Vinegar