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ricetta inscatolata del pepe (pickled peppers)

(1 RATING)
198 Pinches 1 Photo
gaharudan avatar
Johnstown, PA
Updated on Jan 26, 2013

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.

prep time 1 Hr 25 Min
cook time
method No-Cook or Other
yield pepper lovers

Ingredients

  • 2 gallons 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 sticks celery
  • 2 1/2 cups canola oil
  • 4 cups apple cider vinegar
  • 3 to 5 cloves garlic
  • 1/4 cup fresh oregano leaves/ flowers
  • 1/4 cup fresh basil (siam is nice) (optional)
  • 1/4 cup lemon balm (optional)
  • 1/2 cup canning salt

How To Make ricetta inscatolata del pepe (pickled peppers)

  • Step 1
    Cut peppers in halves or quarters, rings, etc. Cut garlic and celery into smaller pieces.
  • Step 2
    Place the peppers and celery and garlic into a 5 gallon bucket or large container and mix.
  • Step 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.)
  • Step 4
    Put into jars. Keep in refrigerator, no need to process. One peck should make about 8 quarts.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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