Asa los pimientos enteros en una parrilla o plancha a fuego vivo, dándoles la vuelta continuamente. Cuando la piel esté quemada, echa los pimientos en una cazuela con agua fría.
Retira la piel, las semillas y el peciolo. Pártelos al gusto, en tiras, trozos grandes o enteros.
Lava los pimientos asados y ponlos en un cuenco cubiertos con agua hirviendo durante 5 minutos. Escurre y deja enfriar.
Rellena los botes de cristal limpios con los pimientos y cubre de agua. Añade una pizca de sal y un chorro de vinagre en cada bote y tápalos.
Para esterilizar los botes, introdúcelos en una cazuela cubiertos de agua y deja hervir a fuego lento durante 30 minutos.
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