Toursi (Pickled peppers)

Choose large, firm green peppers, wash, place on a baking tray and put into a hot oven. Leave them until they begin to blister, turning once to make sure all sides are done. Put the peppers in cold, salted water for a few minutes and then peel off the skins. Cut and roughly slice the peppers, removing the pips.
Layer slices in a deep bowl with layers of bay leaves, roughly chopped fresh garlic, black peppercorns and whole coriander seeds.
Mix red wine vinegar with olive oil and pour over the peppers. Cover the bowl and place in the fridge for three to five days. The peppers will last indefinitely in their marinade.