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1
Heat oven to 375 deg F/ 190 deg Celsius.
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2
Place the peppers snugly together in an oven dish. When oven reaches the correct heat, put the peppers in the oven.
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3
In the meantime, mix the vinegar, sugar, water and salt in a small pot.
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4
Peel and chop the ginger and garlic and add to the pot, also the coarse black pepper and chilli/hot pepper flakes. (You can use fresh hot chillis as well, but remove the seeds first and then chop finely).
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5
The potato peeler should have yielded thin blobs of lemon zest without the white pith. Add that to the pot as well.
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6
Stir, bring to the boil, and turn off the heat.
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7
In the meantime, the peppers in the oven should char and blister lightly on the outside. Turn them with a long-handled fork. When blistered all over, take out and cover with a thick kitchen cloth until cool enough to handle.
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8
They will be very soft and cooked, but that also makes them easier to digest!
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9
Peel off the thin outer skins, remove the seeds, stem end and ribs, and cut into rough strips. I layered the strips from green to red in a glass bowl which also has a plastic lid for storage.
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10
Carefully pour over the marinade (actually just like pickling liquid). Push some of the lemon zest into the pepper mixture, otherwise they all stay on top.
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11
Cool, cover, refrigerate, and start using the next day.
