• 2 kg. of green peppers and tomatoes
  • 2 glasses of salt
  • 1 glass of vinegar wine
  • 4 or 5 cloves
  • 5 litres of mineral water


The medium-sized peppers and tomatoes are selected and left out of the fridge for a day. Cut them lengthways without separating the two halves and put the mineral water, salt, vinegar and three or four cloves in a glass or earthenware container. They are immersed in this brine and every day they are shaken a little to avoid the formation of a web on the surface and when they change their yellow colour (about 12 days) they are ready to eat. They used to be covered with Cañar leaves to keep them submerged.