Peperoni Sotto Aceto: Bell peppers are astonishingly versatile, and these pickled bell peppers will be quite nice either as part of a mixed antipasto, or with boiled meats during the winter months. They're also a nice addition to a picnic. To make about 2 1/4 pounds (1 k) you'll need:
Ingredients:
- 3 1/3 pounds (1.5 k) firm, fleshy peppers of the color you most prefer
- 2 quarts (2 liters) white wine vinegar
- An onion, sliced
- Several bay leaves
- A teaspoon of peppercorns
- A palmful of salt (without additives)
- Olive oil
Preparation:
Holding the peppers by their stems or with tongs, hold them over a gas flame, turning them this way and that, until their skins blister. Remove the skins under cool running water, and cut the peppers into rings, discarding the stems and seeds. Another method for skinning the peppers is to cut them into strips, ribbing and seeding them, and run them under a broiler, skin side up, until the skins are blistered. In any case, once you have skinned the peppers bring the vinegar to a boil with the herbs, spices, onion, and salt, and cook the peppers for a few minutes. Remove them with a slotted spoon, draining them well, and transfer them to clean sterile canning jars. Filter the vinegar, returning it to the pot, and bring it to a boil again; while it's heating divvy the onion rings and bay leaves among the jars. Pour the boiling vinegar over the peppers, add a tablespoon of oil to each jar, and seal them up. Put them in a cool dark place for a month, and they're ready. Expect them to keep for a year.
