Peperoni sott'aceto
Pickled peppers
Ingredients
- 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
Instructions
Pre-cooking
- 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.
Jarring
- 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.
Curing
- Refrigerate or leave in a cool, dark place for at least a week before consuming.