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---------- Recipe via Meal-Master (tm) v8.02
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.
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