Ricetta Inscatolata Del Pepe (Pickled Peppers)
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.
8 to 12 stickcelery
2 1/2 ccanola oil
4 capple cider vinegar
3 to 5 clovegarlic
1/4 cfresh oregano leaves/ flowers
1/4 cfresh basil (siam is nice) (optional)
1/4 clemon balm (optional)
1/2 ccanning salt
How to Make Ricetta Inscatolata Del Pepe (Pickled Peppers)
- 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.