6 1/2 Pounds Green peppers
12 Basil leaves
4 Cup White−wine vinegar
4 Cup Balsamic vinegar
1 Teaspoon Sugar
4 Teaspoon Salt
4 Clove Garlic, cut in half
4 Clove Garlic, chopped
3 1/2 Ounce Capers
7 Ounce Canned anchovy fillets
Extra virgin olive oil
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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