| 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.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”