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Peperoni sott'aceto

Pickled peppers


  • 500g 1 lb bell peppers
  • 1.5 liter 6 cups water
  • 250ml 1 cup white wine vinegar
  • 1 1 bay leaf 
  • 1 clove garlic
  • salt

For jarring:

  • White wine vinegar, about 250 ml (1 cup)
  • Garlic cloves
  • Black peppercorns
  • Bay leaf



  • Bring the water, vinegar, bay leaf and garlic clove to a simmer in a pot. Continue simmering for about 5 minutes. 
  • While the pot is simmering, trim and cut the peppers into strips.
  • Bring the pot to a boil and add the peppers. Let the liquid come back to a boil, then turn off the heat. Let the peppers steep for 5 minutes. Drain the peppers and lay them out on paper towels to dry. 


  • Place the pepper strips in canning jars interspersed with bits of garlic, bay leaf and a few black peppercorns. (NB: Don't fill the jar to the brim. Leave a cm or two (1/4-1/2 inch) at the top. 
  • Cover the peppers entirely with vinegar and close tightly. 


  • Refrigerate or leave in a cool, dark place for at least a week before consuming.