Use the firm peppers found in late fall. The earlier ones will become soft and unsightly. Yellow or green peppers can also be used. Scrape out the seeds and cut into 1/2″ wide strips. Place into the crock, adding seasonings like garlic, bay leaves, allspice seeds and horseradish slices. Layer the top with grape twines or horseradish leaves. Pour in the salt water (25g [5 tsp] salt per 1 liter [quart] water) until stone weight is barely covered. (Not as much liquid is needed for this recipe, since a generous brine will develop later.