Ricetta Inscatolata Del Pepe (Pickled Peppers)

Dan Barto


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.


★★★★★ 1 vote

pepper lovers
1 Hr 25 Min
No-Cook or Other


  • 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
  • 2 1/2 c
    canola oil
  • 4 c
    apple cider vinegar
  • 3 to 5 clove
  • 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

How to Make Ricetta Inscatolata Del Pepe (Pickled Peppers)


  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.

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