Ricetta Inscatolata Del Pepe (Pickled Peppers)
|Categories:||Eggs, Vegetables, Pasta Sides, Pasta Salads, Chicken Salads, Other Salads, Other Soups, Salsas, Other Snacks, Quick & Easy, For Kids, Vegetarian, Healthy, Vegetable Appetizers, Dressings|
|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 stk||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|
Pinched by Droopydrawers, and 92 more.
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DirectionsCut peppers in halves or quarters, rings, etc. Cut garlic and celery into smaller pieces.Place the peppers and celery and garlic into a 5 gallon bucket or large container and mix.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.)Put into jars. Keep in refrigerator, no need to process. One peck should make about 8 quarts.