0 from 9 votes
Pickled Italian Vinegar Peppers Recipe
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 -6 jars
Calories: 132 kcal
Course:
Side Dish , Condiments
Cuisine:
Italian
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
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.
Cup of Yum
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
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
% 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.