Blacken your peppers, preferably on a charcoal grill or open flame. If this is not available you can use a stovetop burner or even the broiler. The trick is to get them nice and black to impart that toasted flavor.

When the peppers are good and black, place them in a brown paper bag and roll it to seal in the steam. Allow them to cool for 20 to 40 minutes.

After the peppers are cool to the touch, remove the skins, stems, and seeds. (Do not run the peppers under water, as this robs them of flavor.) Once each pepper is cleaned place it in a bowl. Do all the peppers before going on to the next step.

Pour the vinegar into a shallow bowl or small casserole. Dredge each pepper through the vinegar a few times to coat well. Place the dredged pepper in a second bowl, and repeat until you have done this for all the peppers.

Sprinkle the bowl of peppers with salt. Gently toss the peppers together like a salad. Sprinkle a little more salt and repeat. Sprinkle a little salt into the first bowl with the pepper juice.

Pour a splash of vinegar into each canning jar—enough to cover the bottom of the jar. Pack in the peppers, leaving 1 to 2 inches of space at the top. Slide one good-sized, peeled garlic clove (2 if they are small) into each jar.

Combine all the liquid (vinegar and pepper juice) in one bowl. Pour the juice into the jars so that it reaches the tops of the peppers.

Use a butter knife or chopstick to run down the sides of the jars to release air bubbles. You will notice the level of liquid drop. Pour in more vinegar-pepper juice still leaving room at the top of the jar.

Once the air is out (to the best of your ability) and the vinegar-pepper juice it right above the top of the level of the peppers, gently top the jars with about ¼-inch of olive oil. Screw the lids on the jars and you’re done! These peppers will last a year in the refrigerator, although they will soften over time.