Recipe Details

Summary

Name: Peperoni Al Vaso

Category: Italian

6 1/2 Pounds Green peppers

12 Basil leaves

4 Cup White−wine vinegar

4 Cup Balsamic vinegar

1 Teaspoon Sugar

4 Teaspoon Salt

4 Clove Garlic, cut in half

4 Clove Garlic, chopped

3 1/2 Ounce Capers

7 Ounce Canned anchovy fillets

Extra virgin olive oil

Wash, core and seed the green peppers and cut into long thin strips. In a

deep casserole, put both vinegars, the sugar, salt and halved garlic cloves.

Bring to a strong boil, then add the green peppers and cook for 10 minutes.

Remove the peppers from the liquid and place on paper towels to dry. Put a

layer of green peppers into a glass jar and cover with some chopped garlic,

a pinch of capers, a few small anchovy pieces and a few basil leaves. Add a

second layer of green peppers and repeat the process until all the

ingredients have been used. Top with basil. Add fresh oil, a little at a

time, pressing the jar contents down with your fingers to force the oil well

down into the jar and thoroughly coat all the ingredients. At least 1/2−inch

of oil must cover the top and any air pockets must be eliminated. Seal the

jar hermetically and store in a cool dark place for 20 days.