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CATEGORY CUISINE TAG YIELD
Vegetables Italian Italian, Preserves, Vegetables 4 Servings

INGREDIENTS

6 1/2 lb Green peppers
12 Basil leaves
4 c White-wine vinegar
4 c Balsamic vinegar
1 t Sugar
4 t Salt
4 Garlic, cut in half
4 Garlic, chopped
3 1/2 oz Capers
7 oz Canned anchovy fillts
Extra virgin olive oil

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. 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.

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients)
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Calories: 445
Calories From Fat: 15
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 3151.8mg
Potassium: 2086.7mg
Carbohydrates: 100.3g
Fiber: 16.8g
Sugar: 57.2g
Protein: 10.6g


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