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My Father's Vinegar Peppers
"My father's recipe. As a young girl I helped my father make wine, cure capocollo, preserve vinegar peppers, wrap apples in newspapers and put carrots, cabbage and potatoes in the raised sand floor of our dirt cellar." --Rose Marie Boniello
Origin: Italian
Ingredients:

Green bell peppers
Garlic
Vinegar


Preparation:

Wipe 4 to 6 green bell peppers, do not wash, cut in half, remove seeds and cut into slices. Place slices in a heated glass jar with sliced onions and/or peeled garlic cloves. Bring to boil; wine vinegar diluted with water. Pour this over the peppers, push peppers down with a wooden spoon to remove any air bubbles. Seal jar well. Place in refrigerator or a cool dry place to cure 4-6 weeks. Peppers are crunchy and delicious. Use vinegar peppers in an appetizer salad or with eggs for a frittata. Vinegar peppers are especially good when combined with sausage and onions.To preserve vinegar peppers in a larger quantity.Wipe clean (do not wash) whole green and red peppers with the stems on. Pack into a large stone crock. Toss in whole garlic clove (peeled to the last thin skin). Bring to a boil red wine vinegar and dilute with water. Pour over the peppers to cover. On top of peppers place a wooden lid that fits snugly inside the crock. Put weight on top (clean bricks) to hold pepper under vinegar. Cure 4-6 weeks. Peppers should be crunchy. Store in a cool dry place.