Sweet and sour peppers

Preparation:

Preparation: Get some ripe peppers, wash them, remove the core and seeds and cut them into thin strips. Boil 100 cl of vinegar in a saucepan with 100 cl of water, salt, a glass of oil, sugar, a handful of sage, salt and pepper. Throw in the peppers and cook them for a few minutes, then drain them and leave them to cool on a tray without overlapping them. As soon as they are cold, arrange them in jars, pressing well, adding their cooking liquid and more oil. Wait a day before closing for the oil to settle. Keep for a month before enjoying.