| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Vegetables, Preserves, Italian | 4 | Servings |
INGREDIENTS
| 6 1/2 | lb | Green peppers |
| 12 | Basil leaves | |
| 4 | c | White-wine vinegar |
| 4 | c | Balsamic vinegar |
| 1 | ts | Sugar |
| 4 | ts | 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 |
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.
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