For each kilogram of pepper you will need:
1 1/2 cups white wine vinegar
1 cup water
1/2 tablespoon salt
1 tablespoon black peppercorns in grain
2 bay leaves
18 anchovy fillets cut in half
garlic to taste
oil sufficient to fill the jars
For each kilogram of pepper you will need:
1 1/2 cups white wine vinegar
1 cup water
1/2 tablespoon salt
1 tablespoon black peppercorns in grain
2 bay leaves
18 anchovy fillets cut in half
garlic to taste
oil sufficient to fill the jars
Use red peppers, as they preserve better and are sweeter
Wash the peppers
Charm the peppers over medium heat until the skin is toasted
Peel while still warm
Cut in half lengthwise
Remove seeds and white part, cut into 2 cm strips
In a pan mix the vinegar, water, salt, peppercorns, and bay leaves
Let it boil
Add peppers and let it boil for 2 minutes (do not let it boil more)
Drain immediately
Spread the strips on a clean surface
Place half an anchovy fillet rolled around each pepper strip
Roll up and place in sterilized low jars
Add garlic cut between the layers of rolled peppers
Fill with oil to 1 cm from the surface
The pepper should be covered with oil
Close well and store in the refrigerator
Make 2 jars of 1 liter each.
