Peperoni Al Vaso (marinated Peppers) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 1/2 lbs: Green peppers,
12: Basil leaves,
4 cup: White-wine vinegar,
4 cup: Balsamic vinegar,
1 tsp: Sugar,
4 tsp: Salt,
4 centiliter: Garlic, cut in half
4 centiliter: Garlic, chopped
3 1/2 ounce: Capers,
7 ounce: 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 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 from luhu.jp
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.
Source from luhu.jp