Ricetta Inscatolata Del Pepe (Pickled Peppers)

Dan Barto

By
@gaharudan

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.


Featured Pinch Tips Video

Comments:

Serves:

pepper lovers

Prep:

1 Hr 25 Min

Method:

No-Cook or Other

Ingredients

2 gal
hot 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.
8 to 12 stick
celery
2 1/2 c
canola oil
4 c
apple cider vinegar
3 to 5 clove
garlic
1/4 c
fresh oregano leaves/ flowers
1/4 c
fresh basil (siam is nice) (optional)
1/4 c
lemon balm (optional)
1/2 c
canning salt

Directions Step-By-Step

1
Cut peppers in halves or quarters, rings, etc. Cut garlic and celery into smaller pieces.
2
Place the peppers and celery and garlic into a 5 gallon bucket or large container and mix.
3
Mix 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.)
4
Put into jars. Keep in refrigerator, no need to process. One peck should make about 8 quarts.