Peperoni Al Vaso (Marinated Peppers)

Recipe Ingredients

6 1/2 lbs	2951g / 104oz	Green peppers
12		Basil leaves
4 cups	948ml	White-wine vinegar
4 cups	948ml	Balsamic vinegar
1 teaspoon	5ml	Sugar
4 teaspoons	20ml	Salt
40		Garlic - cut in half
40		Garlic - chopped
3 1/2 oz	99g	Capers
7 oz	198g	Canned anchovy fillts
		Extra virgin olive oil

Recipe Instructions

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. A

dd 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.

Source:
Sonoma

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.