Peperoni Al Vaso (Marinated Peppers)
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

6 1/2 pounds green peppers
12 medium basil leaves
4 cups white-wine vinegar
4 cups balsamic vinegar
1 teaspoon sugar
4 teaspoons salt
4 cloves garlic -- cut in half
4 cloves garlic
3 1/2 ounces capers
7 ounces canned anchovy fillts
2 tablespoons extra virgin olive oil
 

Preparation:

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.