Peperoni Al Vaso
Italian preserved peppers in vinegar with capers, anchovies, garlic, and basil — a classic Italian condiment.
ItalianVegetarianEasy20 minBy Northstar
Ingredients
Servings
20
- 6 0.5 lb green peppers, cored, seeded, cut in long thin strips
- 12 whole fresh basil leaves
- 4 cup white wine vinegar
- 4 cup balsamic vinegar
- 1 tsp sugar
- 4 tsp salt
- 8 clove garlic (4 halved, 4 chopped)
- 3 0.5 oz capers
- 7 oz canned anchovy fillets
- 0.5 cup extra virgin olive oil
Instructions
- 1
Wash, core, and seed peppers; cut into long thin strips.
- 2
In a deep casserole, combine both vinegars, sugar, salt, and halved garlic cloves. Bring to a strong boil, then add pepper strips. Cook for 10 minutes.
- 3
Remove peppers and place on paper towels to dry.
- 4
Layer peppers into sterilized glass jars with basil leaves, chopped garlic, capers, and anchovy fillets. Fill jars with olive oil. Seal and store in a cool place.
Tags
italianvegetarianpreservedpepperscondimentcanning