A Greek pickle made from long, mild-hot peppers, peperoncini are cured in a vinegar brine flavoured with garlic, bay leaf and oregano. Serve them in salads or on a meze platter for a sharp, tangy touch.
Wash the peppers and prick each one a few times near the stem with a fork, then pack them upright into clean jars.
Bring the vinegar, water, salt and sugar to a boil in a pan, then add the garlic, bay leaves and oregano and boil for 5 more minutes.
Pour the boiling brine over the peppers, making sure they are fully submerged, then seal the jars tightly.
Before sealing the jars, make sure the brine fully covers the peppers — any exposed tips can soften and spoil over time.
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