Clean the peppers.
Slice into quarters, taking off the seeds and stems.
Put in a large pot of boiling water, and cook for three minutes once the water comes back to a boil.
Using a slotted spoon, remove from the pot.
Pack into warm quarter- or half-litre (1 US pint) or pint-sized jars.
Allow 1 inch (3 cm) of headroom.
Fill each quarter-litre (½ US pint) jar with one-teaspoon vinegar and each half-litre (½ US pint) jar with one tablespoon vinegar.
Give each container a small pinch of salt.
Make sure to leave adequate headroom when adding clean, boiling water to each jar (with a kettle, for example).
Debuggle and make mental adjustments.
Clean the rims of the jars.
Close the covers.
