After making fresh gbejniet it is time to dry/age them and pepper them. Step 1 Place gbejniet on a ventilated dripping tray. Cover with insect screen (shown below) and put outside in the shade. Try to avoid direct sunlight if possible. Gbejniet can also be aged inside, near an open window or a well ventilated room. If you're making them in winter you could also dry them inside by placing an oscillating fan a couple of feet away from the tray. They should dry in about 2 days. Another trick is to place the fan right in front of the heat radiator so that it will blow warm air on the gbejnient. Step 2 After about a day or so of drying, fresh cracked black pepper can be sprinkled on top. This helps the pepper to stick better as most of it will wash away when soaked in vinegar. Step 3 After the gbejniet have dried to your desired consistency, it is time for a 24-hour white vinegar bath! Store in the refrigerator. Step 4 After 24 hours, remove the gbejniet from the white vinegar. Put them in an air-tight sterilized jar with black pepper, a little bit of white vinegar and a little bit of oil. Store in the refrigerator. Flip the jar a few times over every two days to make sure that all the gbejniet get a coating of vinegar and oil. Hope you enjoy making them as much as I do! If you have any questions please feel free to ask, you can post a comment here!