Pickled Peppers Recipe

This pickled peppers recipe is ready in minutes and couldn’t be easier! Use the peppers in meat dishes, sandwiches, salads or add to appetizers and boards.

Pickled peppers are a traditional part of the Italian cuisine in my mother’s region of Lazio, and throughout much of Italy.

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As a vinegar fiend, I’m a massive fan of most pickles, and peppers are near the top, so I’d like to share this family recipe with you. I added how to pickle peppers to my pork, pickled peppers and potatoes recipe many years ago, but it’s difficult to find embedded within another recipe.

There’s not much to know about pickled peppers because they’re so easy to make and use, and if you enjoy pickles, I think you’ll be very pleased with another way to use them in season. This recipe uses no sugar, so it’s a healthier way to pickle.

Have red bell peppers you’re trying to use? Try this fantastic roasted red pepper antipasto recipe (you can also use long, sweet peppers.)

Which Peppers are Best for Pickling?

For this Italian recipes, I would recommend long sweet peppers. This thin fleshed variety works best, as this is what is used in Italy. However, you can pickle banana peppers, hot peppers and many other varieties. I actually love pickled jalapeños for Mexican dishes like enchiladas and nachos!

Tip: I wouldn’t recommend using green peppers due to the flavor. Red, orange and yellow peppers will be the best for pickling.

How can I Use Pickled Peppers?

As noted above, they are excellent in meat dishes with pork or chicken and potatoes. Put them on antipasto boards, or for tapas and appetizers. They’re also incredibly delicious when pickled whole and filled with a bread stuffing! You will sometimes see these in grocery stores where they have prepared food.

Here’s a random shot I found on my phone of my mother stuffing some whole pickled peppers (see them in the jar in back?) I hope you begin pickling peppers, too!

And you didn’t think you’d get through this without a reference to Peter Piper, did you? Well, I found an interesting page which discusses the old tongue twister (first written in 1813) so if you’re curious, you can read more here -> Peter Piper picked a peck of pickled peppers! When’s the last time you said that 5 times, quickly?

Pickled Peppers Recipe

Traditional Italian family recipe makes 1 lb

FULL PRINTABLE RECIPE BELOW

Ingredients

• long, sweet peppers (red, yellow or orange)
• Kosher or sea salt
• apple cider vinegar (or white vinegar)

Special equipment: jars or glass containers

Directions

Wash peppers. Remove core and stem and cut into slices.

Place pepper strips in a bowl or container and sprinkle generously with Kosher salt.

Set aside for 4 to 6 hours or overnight, then rinse and drain well.

Heat the vinegar in a pot over medium high heat until it comes to a boil.

Next, add the peppers.

Keep peppers under the vinegar mixture for about 2 minutes, then remove from heat and allow to cool.

Place peppers and vinegar in a jar or glass container and store in the fridge until ready to use. These will keep in the fridge for 3 to 4 weeks.

For a quick dinner, fry some chicken or pork pieces with potatoes and throw in some pickled peppers at the end. Delicious, and breaks the monotony of the same dinner menu rotation!

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