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-> [Italian, Preserves, Vegetables, Western European] -> [Peperoni al vaso (marinated peppers) Recipe] |
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Peperoni al vaso (marinated peppers)
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| Artist: |
_ |
| Categories: |
Italian, Preserves, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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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
| cl | Garlic, cut in half | | 4
| cl | Garlic, chopped | | 3 1/2
| oz | Capers | | 7
| oz | Canned anchovy fillts | | | Extra virgin olive oil |
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Procedures:
| 1 | Wash, core and seed the green peppers and cut into long thin strips. | | 2 | In a deep casserole, put both vinegars, the sugar, salt and halved garlic cloves. | | 3 | Bring to a strong boil, then add the green peppers and cook for 10 minutes. | | 4 | Remove the peppers from the liquid and place on paper towels to dry. | | 5 | 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. | | 6 | Add a second layer of green peppers and repeat the process until all the ingredients have been used. | | 7 | Top with basil. | | 8 | 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. | | 9 | At least ?inch of oil must cover the top and any air pockets must be eliminated. | | 10 | Seal the jar hermetically and store in a cool dark place for 20 days. |
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