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Pickled Italian Peppers
author
Maricruz Avalos Flores
4
jars
Italian pickled peppers, aka
peperoni sotto aceto
, are a traditional and tasty appetizer, side, or ingredient for many dishes. Learn how to make them at home with this easy recipe.
prep
20
minutes
minutes
cook
10
minutes
minutes
total
30
minutes
minutes
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PIN
Equipment
4 small jars, sterilized.
Ingredients
Cups (US)
-
Metric
▢
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
Instructions
Place half of the vinegar in a medium pot, and add the water, salt, garlic cloves, and bay leaves. Mix to dissolve the salt and bring it to a boil.
Add the peppers, turn off the heat and cover the pot. Allow resting 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.
Notes
Cut the peppers the same size so they will cook evenly.
You can use any color of Italian bell peppers, but I suggest getting at least one of each color for a bright and colorful dish.
Prefer a softer texture for the peppers? Make sure you parboil them for 2-3 minutes or until they reach the desired texture.
Nutrition Information
Calories:
155
kcal
|
Carbohydrates:
21
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
2648
mg
|
Potassium:
662
mg
|
Fiber:
7
g
|
Sugar:
12
g
|
Vitamin A:
8897
IU
|
Vitamin C:
364
mg
|
Calcium:
69
mg
|
Iron:
2
mg
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