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.