Italian Pickled Peppers
These tangy and crunchy Italian pickled peppers (or peperoni sotto aceto in Italian) are a colorful addition to any summer sandwich or pizza, and is a quick and easy way to preserve your summer produce! With just 7 ingredients and 20 minutes of prep time, these pickled peppers are easy to make, and add a zesty, colorful touch to almost anything.
Servings: 6 jars
Ingredients
- 2 pounds bell peppers cut into 3-inch strips
- 5 cups white vinegar
- 5 cups water
- 8 cloves garlic peeled
- 5 bay leaves
- 1½ tablespoons coarse salt
- 1 tablespoon peppercorns
Instructions
Prepping
- Sterilize the canning jars and have them ready to use. Cut peppers and set aside until ready to use.
Cooking the Peppers
- Place half of the vinegar in a large pot, add cold water, garlic, and bay leaves. Set on medium-high heat and bring to a boil then add the salt. Add sliced peppers and stir for 1-2 minutes.
- Turn off heat and cover the pot, then allow it to sit for about 10-12 minutes. The peppers will soften a little bit with still a nice crunch too.
- Place a clean kitchen towel on a working surface. Drain the peppers from the water with a colander, then place them on a single layer on the towel. Pat peppers dry as much as possible with clean paper towels.
Assembling & Pickling
- Fill the sterilized jars with the peppers, adding some peppercorns, bay leaves, and garlic to each jar.
- Fill the jars with the remaining vinegar and press the peppers down with a clean spoon to ensure they are covered by the vinegar. Use a toothpick to burst the bubbles in the liquid and prevent the peppers from spoiling. Tightly screw on the lids.
- Place the jars in a dry, cool and dark place for 30 days before consuming. You can eat them 2 weeks after making, but the longer they sit the better they will taste. Refrigerate the jars after opening and consume within 30 days of opening.
Notes
- Any variety of peppers work well in this recipe. Use sweet and/or spicy peppers of all colors and sizes; just cut them in equal-sized pieces.
- Keep the peppers in a cool, dry, dark place for 30 days before eating, or for a minimum of 1-2 weeks. They are even better after 2 months!
- After opening a jar, pour a little olive oil on top to ensure the peppers stay submerged and store tightly sealed in the refrigerator. Always use a clean utensil to get the peppers out of the jar to avoid contamination.
Nutrition
Serving: 12people | Calories: 88kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.02g | Sodium: 1765mg | Potassium: 362mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4749IU | Vitamin C: 195mg | Calcium: 46mg | Iron: 1mg
