I rarely throw vegetables even if it starts to look a bit infested, If a pepper that shrivels is not inedible but maybe not fun to serve in salad or as an accessory. Here I usually divide the peppers and toss on a baking sheet and grill, cool off and peel off the outer shell. I then do a layup and put in the fridge. Lasts at least 2-3 months. This paprika salad is perfect to eat as it is, as toppings or as a good accessory to meat or fish.
White wine vinegar
I usually use at least 3-4 peppers, I divide these in halves and put on an ovenproof baking sheet with the pulp down. Sets at 225 degrees about 25 min or until the shell begins to be black. I then put these on a platter and pull a plastic sheet over. Let them stand until they begin to cool. Cut garlic into a piece, red onion into slices and chop the herbs. When the peppers cool down, pull the "skin" off them and shred. You then unpick onions, garlic, herbs and peppers in a glass jar. Pour in oil so that it almost covers the mixture, finish by pouring on the rest of a white wine vinegar and about 1 teaspoon of salt. Turn the jar upside down a couple of times and put it in the fridge. Should stand at least 1 day to get a taste.
The measurements are on a hip, and the recipe is quite personal how you want it to taste. I use the measure 2 dl of oil and 1/2 cup vinegar as well as salt. Not everyone thinks that bay leaves give good taste, which you can of course exclude.
I usually have my salad for, among other things, toppings, which I think is good. Sometimes combined as a light lunch with toast, paprika salad and top with shrimp. Really luxurious and tends to be a popular appetizer in addition.