Peperoni al vaso (marinated peppers)

4 Servings

Ingredients

Quantity Ingredient
6½ pounds Green peppers
12 Basil leaves
4 cups White-wine vinegar
4 cups Balsamic vinegar
1 teaspoon Sugar
4 teaspoons Salt
4 cloves Garlic, cut in half
4 cloves Garlic, chopped
3½ ounce Capers
7 ounces Canned anchovy fillts
Extra virgin olive oil

Directions

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 ½-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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