Pickled chillies
Peperoncini sott'aceto
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1 kg of fresh peppers are long, long slender "straight" or "del Veneto"-vinegar-Basil-garlic
1) Choose green chilies with some red to give variety to the preparation.
2) wash the peppers, lay them on a tray and leave them in the Sun for a few hours (half-day or more), or in a ventilated room for a day and a night.
3) put them in jars, add vinegar up to cover them, close the jars tightly let rest for at least a month.
4) Replace the vinegar with more vinegar again, add some garlic and basil leaves gaps and close. Wait at least two months before serving.
(Thanks to Giancarlo C.)
- MAURIZIO -
- TERRY -
- spartaco -
- Domenico -
- Gabriella -
