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.