ricetta inscatolata del pepe (pickled peppers)
(1 rating)
This is a pickled pepper vinegar and oil, herbs recipe...no need for sealing or canning. Peppers should keep fresh in fridge for year, probably won't last that long though...I go through this stuff like a devil.
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(1 rating)
yield
serving(s)
prep time
1 Hr 25 Min
method
No-Cook or Other
Ingredients For ricetta inscatolata del pepe (pickled peppers)
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2 galhot peppers (your choice) (one peck is about 2 gallons.) the big jim and hatch varieties, hungarians, jalapenos, etc make the best recipes.... little habanero for flavor.
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8 to 12 stickcelery
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2 1/2 ccanola oil
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4 capple cider vinegar
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3 to 5 clovegarlic
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1/4 cfresh oregano leaves/ flowers
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1/4 cfresh basil (siam is nice) (optional)
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1/4 clemon balm (optional)
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1/2 ccanning salt
How To Make ricetta inscatolata del pepe (pickled peppers)
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1Cut peppers in halves or quarters, rings, etc. Cut garlic and celery into smaller pieces.
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2Place the peppers and celery and garlic into a 5 gallon bucket or large container and mix.
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3Mix the Vinegar, oil, herbs and salt, pour over peppers, celery, etc. Cover and let stand room temperature for 24 hours. (some oil gets clumpy when refrigerated, canola works the best for not doing so.)
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4Put into jars. Keep in refrigerator, no need to process. One peck should make about 8 quarts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Ricetta Inscatolata Del Pepe (Pickled Peppers):
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