Ricetta Inscatolata Del Pepe (Pickled Peppers)

Recipe Rating:	1 Rating5
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
Serves:	pepper lovers
Prep Time:	1 Hr 25 Min

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 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.

Dan Barto

Full Flavored

Johnstown, PA (pop. 20,978)

gaharudan

Member Since Jan 2013

Dan's Notes:

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.

Directions

Cut 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.

Comments

7 comments

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Lisa Nicometi... 2sweetinc

Lisa Nicometi Garrow AKA Pantry Cleaner [2sweetinc] has shared this recipe with discussion groups:
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Rose Rauhauser NewYorkWoman

Jan 26, 2013

This is a beautiful recipe, you might want to put the name in English so people know what it is and can enjoy your recipe and sharing it with others, just sayin'

Bea L. coffeetime

Bea L. [coffeetime] has shared this recipe with discussion groups:
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Donna Liner liner1960

Jan 26, 2013

How much vinegar ? Could I add more garlic ?

Janet Cosgrove JanetCoz

Jan 26, 2013

Sounds good and looks so pretty in the jars. I too would like to know how much vinegar. Also, for those of us who do not have a lot of extra refrigerator room... would it be possible to process do you think?

Dan Barto gaharudan

Jan 27, 2013

Janet, I imagine you could process. These will even stay good just pickled for quite some time in the pantry. My garage is cold in the winter so...I think refrigeration just keeps them cold and crisp how i like 'em. Honestly, stocking in the pantry probably keeps them fresher longer, but i go through them sooo quickly, no need. Yes, i forgot to post the measure of vinegar, it should be up now. it is 4 cups. If you really enjoy garlic, you can put as much garlic as you wish, and even leave the cloves whole. I've even chopped up grape leaves and a bit of Russian sage for these. The grape leaves are supposed to release tannins to keep them even crisper! I really hav'nt noticed a difference, but i just love eating sour grape leaves reguardless.

Janet Cosgrove JanetCoz