---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEPERONI AL VASO (MARINATED PEPPERS)
 Categories: Vegetables, Preserves, Italian
      Yield: 4 servings
 
  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
 
  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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