Recipe no. 669 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 283.
Ingredients
- peppers
- vinegar
- garlic
- aromatic herbs
Preparation
- Prepare the peppersPick the peppers while still green and let them dry for five to six hours.
- Put into a jarPlace the peppers in a jar and cover completely with good vinegar.
- Change the vinegarAfter fifteen to twenty days, replace the vinegar, adding a few cloves of garlic and a bouquet of aromatic herbs.
Reboul's text
This is a most simple operation: after picking the peppers while still green, let them dry for 5 or 6 hours and put them in a jar with good vinegar; they must be completely submerged. After fifteen to twenty days the vinegar must be changed, because the peppers release water that spoils it. With the second vinegar, a few cloves of garlic and a bouquet of aromatic herbs may be added. Peppers preserved in this way are eaten with boiled beef; they can be used to season piquant sauces, replace gherkins, and are, to many people's taste, better than the latter.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| pebroun | peppers |
| vinaigre | vinegar |
| aiet | garlic |
| erbo | herbs |
| sausso | sauces |
| cournissoun | gherkins |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 669, page 283. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.