Pickled Italian Vinegar Peppers Recipe

Pickled Italian vinegar peppers, or peperoni sotto aceto, preserve summer produce well. When you're wondering what to do with all the fresh summer produce, this is the recipe to use!

Ingredient

– 2 lb bell peppers, any color or a mix (cut into 3-inch strips) – 5 cups vinegar – 5 cups water – 8 cloves of garlic (peeled) – 5 bay leave – 1 tablespoon peppercorn – 1 ½ tablespoons coarse salt

Direction

Canning jars should be sterilised and ready to use. Cut peppers and reserve. In a large pot, combine half the vinegar, cold water, garlic, and bay leaves. 

Step 1

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Put it on medium-high heat and boil it. Then add the salt. Put in the sliced peppers and stir for one to two minutes. Take the pot off the heat and cover it. Let it sit for ten to twelve minutes. 

Step 2

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The peppers will get a little softer, but they will still have a nice crunch. Set up a clean work surface with a kitchen towel. Take the peppers out of the water and lay them out on the towel in a single layer.

Step 3

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Try to dry peppers with clean paper towels. Add peppercorns, bay leaves, and garlic to jars of peppers. Fill the jars with remaining vinegar and press the peppers with a clean spoon to cover. 

Step 4

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Stop the peppers from spoiling by popping the liquid bubbles with a toothpick. Before eating, close the jars and store them in a dry, cool, dark place for 30 days. They can be eaten 2 weeks after making, but they taste better after sitting.

Step 5

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also see

also see

Sausage Broccoli Pasta Recipe