Italian pickled peppers recipe, know by its original name: peperoni sotto aceto, is such a great way to preserve your summer produce. Once you have tried this super simple recipe, you will be hooked for life.
Let me tell you that I’ve been making those pickled peppers for almost 20 years and every time I put them in the table, they will be consumed quickly because they are truly delicious!
Italian pickled peppers are a staple in the mediterranean cuisine. They can be made in various ways, some of them may include oil while others (like our recipe) uses only vinegar.
Peperoni sotto aceto have a tangy, slightly-pungent taste, and the texture is crunchy on the outside and soft on the inside. Those peppers are for sure addictive and the best of all, they’re extremely easy to make!
How To Make Pickled Peppers Italian-Style
First, prepare your jars. There are many ways of sterilizing jars for canning foods, I suggest to do a little research and go with the method you prefer. I boiled mine in water, The Spruce Eats has an easy guide to sterilize jars, if you want to check it out.
Now, lets start with our recipe for Italian pickled peppers. Wash thoroughly the peppers, dry them with pepper towels and cut them into 3-inch (7,5cm) strips. You can use any color of Italian bell peppers, but I suggest of getting at least one of each color for a nice, colorful dish.
Place half of the vinegar in a medium pot, add about 4-5 cups of water, salt, garlic, and the bay leaves. Bring to a boil while stirring to dissolve the salt.
Add the peppers, turn off the heat and cover the pot. Allow to rest for about 10 minutes. This will help the peppers to soften a little bit but leaving them with a nice crunch too. Something Italians refers as al dente.
Place a large, clean, kitchen towel on a working surface. Remove the peppers from the water and place them on a single layer on the towel. Then, pat dry them as much as possible with kitchen paper towels.
Fill the jars with the peppers, adding in between some peppercorns, bay leaves and garlic. You can use 4 smalls jars or 2 medium.
Pour in the vinegar, filling completely the jars. Press with a clean spoon the peppers, so they will submerge very well in the vinegar. Use a toothpick to burst the bubbles in the liquid and prevent the peppers from spoiling.
Close the lids and place the jars in a dry, cool and dark place for 30 days before consuming.
How To Eat
Italian pickled peppers are eaten in Italy as an antipasto (appetizer). Just imagine a nice, large, antipasto board overflowing with all kind of Italian goodness, such as salami, prosciutto, grilled vegetables, mozzarella, provola , olives, and various pickled veggies like those peppers. Of course, a good crusty artisan bread is a must too.
Besides serving them as an appetizer, those peppers are a wonderful addition to panini (sandwiches), on top of a homemade focaccia or pizza.
Watch How To Make This Recipe
More Pickled Recipes
- Pickled eggplants in olive oil.
- Pickled red onions.
- Mexican chiles en vinagre (pickled hot chilies).
- Pickled pork skin (cueritos).
Pickled Italian Peppers
- 4 small jars, sterilized.
- 2 ½ lb bell peppers, any color you prefer (cut into 3-inch strips)
- 4 ½ cups vinegar
- 4 ½ cups water
- 8 garlic cloves (peeled)
- 4 bay leaves
- 1 Tbsp peppercorns
- 1 ½ Tbsp coarse salt
- Place half of the vinegar in a medium pot, add the water, salt, garlic cloves, and bay leaves. Mix to dissolve the salt and bring to a boil.
- Add the peppers, turn off the heat and cover the pot.
- Allow to rest for 10 minutes.
- Place a clean kitchen towel on a working surface. Remove the peppers from the water and place them on a single layer on the towel.
- Pat dry the peppers as much as possible with kitchen paper towels.
- Fill your jars with the peppers, adding in between some peppercorns, bay leaves and garlic.
- Fill the jars with the remaining vinegar and press the peppers with a clean spoon so they will submerge very well in the vinegar.
- Use a toothpick to burst the bubbles in the liquid and prevent the peppers from spoiling.
- Close the lids and place the jars in a dry, cool and dark place for 30 days before consuming.
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