Pickled Italian Vinegar Peppers Recipe
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -6 jars
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Calories
132 kcal
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Course
Side Dish, Condiments
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Cuisine
Italian
Pickled Italian Vinegar Peppers Recipe
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Pickled Italian vinegar peppers recipe, in Italian we call them: peperoni sotto aceto, is a great way to preserve your summer produce. This is a recipe you will come back to every time of year when you wonder what to do with all the fresh summer produce!
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Ingredients
- 2 lb bell peppers any color or a mix (cut into 3-inch strips)
- 5 cups vinegar
- 5 cups water
- 8 cloves garlic peeled
- 5 bay leaves
- 1 tablespoon peppercorns
- 1 ½ tablespoons coarse salt
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Instructions
- Sterilize your canning jars and have them ready to use. Cut peppers and set aside until ready to use.
- Place half of the vinegar in a large pot, add cold water, garlic, and bay leaves. Set on medium-high heat and bring to a boil then add the salt.
- Add sliced peppers and stir for 1-2 minutes. Turn off heat and cover the pot.
- Allow to sit for about 10-12 minutes. The peppers will soften a little bit with still a nice crunch too.
- Place a clean kitchen towel on a working surface. Remove the peppers from the water and place them on a single layer on the towel.
- Pat peppers dry as much as possible with clean paper towels.
- Fill jars with the peppers, adding some peppercorns, bay leaves, and garlic.
- Fill the jars with the remaining vinegar and press the peppers with a clean spoon so are covered by the vinegar.
- Use a toothpick to burst the bubbles in the liquid and prevent the peppers from spoiling. Close the lids and place the jars in a dry, cool and dark place for 30 days before consuming. You can eat them 2 weeks after making, but the longer they sit the better they will taste.
Notes
- Storage: Typically best consumed after 2 months. After pickled peppers are opened and stored in the refrigerator it is important to keep them full submerged in the liquid and sealed tightly. Always use a clean utensil to get the peppers out of the jar to avoid contamination.
Nutrition Information
Show Details
Calories
132kcal
(7%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.04g
Sodium
2648mg
(110%)
Potassium
543mg
(16%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
7123IU
(142%)
Vitamin C
292mg
(324%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 jars
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 2648mg | 110% |
| Potassium | 543mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 7123IU | 142% |
| Vitamin C | 292mg | 324% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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