Trim the cÅpes, wash them quickly under running water, wipe. Halve or quarter according to size. Soak in a stewpot containing the vinegar. Bring to a boil, keep boiling for 2 minutes. Drain thoroughly. Put the cÅpes into one or two jars, add the bay leaves and the peppercorns, cover with a good olive oil and seal. Eat one month after.
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For 1 jar (about 5 1/3 cups) :
2 lbs cÅpes
4 1/4 cups alcohol vinegar
2 cups olive oil
2 bay leaves
10 peppercorns
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20
mn
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2
mn
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CÅpes are served either with the aperitif, or with boiled meat.
