Peperoni Al Vaso (marinated Peppers)

Title: PEPERONI AL VASO (MARINATED PEPPERS)

Categories: Vegetables, Preserves, Italian

Yield: 4 servings

6 1/2 lb Green peppers

12 Basil leaves

4 c White-wine vinegar

4 c Balsamic vinegar

1 ts Sugar

4 ts Salt

4 cl Garlic, cut in half

4 cl Garlic, chopped

3 1/2 oz Capers

7 oz Canned anchovy fillts

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. --