Sweet Bell Pepper Preserve

Cut the bell pepper into thin strips.

In a saucepan, combine the vinegar, water, allspice berries, bay leaf, sugar, and salt.

Add the garlic clove, cut into slivers, to the mixture in the saucepan.

Bring the mixture to a boil over heat.

Arrange the pepper strips neatly inside a sterilized jar.

Pour the boiling liquid (the brine) over the peppers inside the jar.

Top off the jar by adding 100 ml of olive oil, covering the entire contents.

Close the jar tightly and store it in the refrigerator for a minimum of 48 hours before consuming.